Vegetable Charcuterie-Style Platter with Prosciutto
Vegetable Charcuterie-Style Platter with Prosciutto
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Vegetable Charcuterie-Style Platter with Prosciutto

30 MIN
25 MIN



  1. Place a steamer basket at the bottom of a pot. Add just enough water to come up to the bottom of the basket. Cover the pot and bring to a boil. Place the beats in the basket and cover the pot. Steam over medium-high heat for 20 minutes. The beets will still be firm. Place the beets on a plate and let cool for 10 minutes.
  2. Meanwhile, finely slice the turnip on a mandoline. Place the turnip slices on a plate and drizzle with the oil. In a small bowl, combine the paprika and ground fennel. Season lightly with salt. Season the turnips with the spice mixture. Set aside.
  3. Peel the beets and finely slice on a mandoline. Place the beet slices on a plate and drizzle with the vinegar. Season with the pepper and fleur de sel.
  4. On a board, alternate slices of prosciutto and vegetables folding them up into flower shapes as you go. Garnish with the herbs and micro greens.


You can distinguish a white turnip from a regular turnip by its small size and violet-hued collar. White turnips have a subtle spicy bite. Don’t confuse them with rutabagas, which are generally larger, yellowish, have a violet collar and a more pronounced flavour.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.