Name: Pata Negra Beetroot Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 whole Medium Beetroots; 100 g Pata Negra Jamón Ibérico; 4 cups Baby Arugula; 100 g Soft Goat Cheese; 0.5 cup Walnut Halves; 3 tbsp Extra Virgin Olive Oil; 2 tbsp Balsamic Glaze; 0.5 tsp Sea Salt; 0.25 tsp Black Pepper

Appetizers & Starters

Pata Negra Beetroot Salad

This sophisticated salad celebrates the rich, nutty flavors of authentic Jamón Ibérico de Bellota paired with the natural earthiness of oven-roasted beets. Finished with a velvety balsamic glaze and toasted walnuts, it is an elegant dish that balances sweet, salty, and savory notes perfectly.

Prep

15m

Cook

45m

Serves

Calories

420kcal

Qty	Ingredient
4 whole 500 g	Medium Beetroots
100 g 100 g	Pata Negra Jamón Ibérico
4 cups 120 g	Baby Arugula
100 g 100 g	Soft Goat Cheese
0.5 cup 50 g	Walnut Halves
3 tbsp 45 ml	Extra Virgin Olive Oil
2 tbsp 30 ml	Balsamic Glaze
0.5 tsp 3 g	Sea Salt
0.25 tsp 1 g	Black Pepper

2 Method

Step 1. Preheat your oven to 400°F (200°C). Scrub the beetroots clean, wrap each individually in aluminum foil, and place them on a baking sheet. Roast for 45-50 minutes until tender when pierced with a fork.

Step 2. While the beets roast, lightly toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Set aside.

Step 3. Once the beets are cooked, let them cool slightly. Rub the skins off with a paper towel and slice into 1/2-inch wedges.

Step 4. In a large bowl, toss the arugula with a tablespoon of olive oil and a pinch of salt.

Step 5. Arrange the arugula on a serving platter. Layer the roasted beet wedges on top.

Step 6. Tear the Pata Negra ham into bite-sized ribbons and drape them elegantly over the beets.

Step 7. Crumble the goat cheese and sprinkle the toasted walnuts over the salad.

Step 8. Drizzle the remaining olive oil and the balsamic glaze over the entire dish. Season with fresh cracked black pepper and serve immediately.

·
Take the Pata Negra out of the refrigerator 20 minutes before serving; the fat should be slightly translucent to experience the full flavor profile.
·
Use a mix of golden and red beets to make the dish visually stunning.
·
Wear gloves when peeling beets to avoid staining your hands pink.
·
If you want extra crunch, candy the walnuts with a little honey and sea salt before adding them.

? FAQ

Can I use store-bought pre-cooked beets?

Yes, you can use vacuum-packed steamed beets to save time, though roasting them yourself provides a superior caramelized flavor.

What makes Pata Negra different from regular ham?

Pata Negra comes from 100% purebred Iberian pigs fed on acorns (bellotas), resulting in a unique oleic acid content and a melting, nutty texture.

Is there a substitute for goat cheese?

Feta cheese or shavings of Manchego work beautifully as substitutes for the creamy goat cheese.

Can I prepare this salad in advance?

You can roast the beets up to 2 days in advance, but do not assemble the salad until just before serving to keep the arugula crisp and prevent the beet juice from staining the cheese.