Beet Salad with Warm Prosciutto Dressing

If you've not had the opportunity to eat at any of Chef Tom Colicchio's restaurants, you are missing out on a treat.  A girlfriend and I went to his new Craftbar in Atlanta and had a wonderful lunch.  The best part of the meal, though, was the beet salad.  When it arrived, it looked like jewels were on the plate.  It featured both golden and red beets that were either in a wedge, thinly sliced or diced. It had a simple Vinergarette.  I am not going to even IMAGINE I can make such a dish.  But here is a wonderful beet salad with a great prosciutto dressing. Adapted from Fine Cooking.   Bon Appetito!

Beet Salad with Warm Prosciutto Dressing
1/2 pound red beets
1/2 pound golden beets
1 tbls plus extra EVOO
1/2-1 tsp sea salt
4-5 springs herb of your choice, oregano, rosemary, thyme

Heat the oven to 400 degrees.  Measure four- 2 ft. lengths of aluminum foil and crisscross them on two small rimmed baking sheet.  Slice the tops and bottoms off of the beets.  Cut the beets in half (not from stem to tip). We are going to cook the golden beets separately from the red to keep the red from "bleeding" on the golden. Toss the beets with the olive oil and salt and put them, in one layer, on the cross section of the foil on the baking sheet (golden on one sheet and red on another).  Group them snugly but in one layer.  Lay the herb sprigs on top of the beets and close the package tightly by folding each sheet of foil in and sealing it with the others.  The package should be flat and relatively airtight.  Roast the beets for approximately 1 1/2 hours. About half way through, move the bottom sheet to the top and vice versa. Remove from the oven and, avoiding steam, carefully peel back the foil.  Check to see if the beets are done (a thin knife should slide through without resistance).  Also check to see that the bottoms are nicely caramelized.  If they are not done, seal, and cook additional 10-15 minutes.  Crisp Prosciutto Dressing2 tbls. EVOO
2 oz thinly sliced domestic prosciutto
1 clove garlic, thinly sliced
1 1/2 tbls sherry vinegar
sea salt to taste
pinch of dried red chili flakes
1 heaping tbls. mint, thinly sliced

Heat the oil in a med. skillet over med. high heat.  Add the prosciutto and sauté until crisp and browned, 2-3 minutes; transfer with a slotted spoon to paper towels.  Turn the heat down to med. and sauté garlic slices, sauté until translucent and barely golden, 30-60 seconds.  Add the vinegar, a big pinch of the salt and a few red chili flakes. Add the prosciutto back into the pan.  Leave the dressing in the pan and reheat just before serving. 
To plate:If you want to go the "Craft" way, slice some of the beets into wedges, then thinly slice some more, and then dice some.  Plate by putting the sliced beets on the bottom, the wedges on that and then sprinkle with the dice.  Pour warm dressing over all. Top with the fresh mint. If not, simply cut the beets into wedges and then toss in the vinegarette.  Sprinkle with mint.  It'll look like jewels on a plate!