INGREDIENTS
- 2 two toned chioggia beets
- 1 peeled white turnip
- 1 tbsp olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp ground fennel seeds
- 2 tbsp white balsamic vinegar
- 1/2 tsp cracked black peppercorns
- 6 oz thinly sliced proscuitto
- 2 tbsp finely chopped chervil
- 1 tbsp finely chopped chives
- to taste fleur de sel
