Course: Salad
Keyword: arugula, beets, cauliflower, prosciutto
This salad comes together in less than 10 minutes if you already have roasted beets.
**To roast beets, cut off all beet greens and root tips. Wrap beets tightly in foil and bake at 425 degrees for 35-45 minutes or until beets feel tender. Carefully open foil to release steam and allow to cool until easy to handle. Rub off beet skins with your hands and discard. Roasted beets can be stored in the refrigerator for about a week.