4 -5 Beets-Roasted and sliced very thinlyDrizzle of olive oil – for beets Drizzle of honey – for beets 5 c. Arugula 1 Purple Onions sliced very thinly- these are very sweet 1/4 c. Toasted Walnuts coarsely chopped – drizzled with a little bit of honey after toasting 3-4 slices Prusciutto chopped in small pieces 1-2 Tbsp capers – depending on your taste Large Shavings of Montasio Cheese (or Parmesan)

DRESSING Juice of 1 Lemon Whisk in 1/2 c. Olive Oil Add 1/4 tsp Kosher Salt & Freshly ground black pepper 1 Tbsp Fresh Basil Leaves cut in chiffonade style (ribbons) Whisk all together until well blended.

To roast beets: Peel beets and place on foil in pan. Drizzle with a little olive oil  and a little honey- add a touch of salt and pepper. Seal beets tightly with foil and roast in a 450 oven for about 60 min. When time is up – remove from oven and let beets sit in foil tent for about 20 min. Release steam and set aside. When cool slice VERY thinly and arrange alternately in concentric circles (about 2 circles) on round platter leaving a little room in center.  Toast walnuts in oven til just golden – remove from oven and drizzle with a little honey – toss.  Steps up to this point can be performed several hours ahead.  Just before serving, toss arugula in just enough of prepared dressing to coat.  Toss with thinly sliced purple onions and mound in center of beets. Drizzle the beets with a little of the lemon dressing.  Top arugula mixture with chopped prosciutto.  Sprinkle capers over beets.  Sprinkle honeyed walnuts over all.  Top the Center mound with shaved Montasio.

adapted recipe from lindasitaliantable.com