Roasted Beet Salad
6 tablespoons extra-virgin olive oil
2 ½ tablespoons red wine vinegar
1 tablespoon minced garlic
7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 tablespoons chopped drained capers
3 ounces shaved Manchego cheese
3 ounces thinly sliced Serrano Ham*
Preheat your oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season the dressing generously with salt and black pepper. Cut green tops off of beets; reserve tops to be cooked later. Arrange the beets in a single layer in a shallow baking dish and add 1 cup of water. Cover the beets with aluminium foil and bake until tender when pierced with a knife, about 1 hour. Peel beets while warm, using a paper towel to rub off the skins then cut in half and slice thinly. Transfer to large bowl, and mix in the capers, ¼ cup of dressing and season the beets with salt and black pepper.
Cut stems off of the beet greens and discard.Wash greens under cold water. Transfer greens, with some water still clinging to leaves, to a large pot. Stir over medium-high heat until just wilted but still bright green, about 3-4 minutes. Drain greens in a colander and squeeze out excess moisture. Cool and chop coarsely.Transfer greens to a medium bowl and toss with enough dressing to coat. Season to taste with salt and pepper.
Lay the ham in a single layer on a platter, place the greens on top of the ham and finish with the beets. Sprinkle the shaved Manchego over the salad and drizzle any remaining dressing.
*If Serrano ham is unavailable it may be substituted with Prosciutto.