Warm beet and pancetta salad

Portions

4 servings

Preparation

10 minutes

Cooking

3 minutes

Share on facebook
Share

INGREDIENTS

  • 1 bag 175 g (1 cup) Diced Original Cooked Pancetta Fantino & Mondello
  • 2 X 398 ml  (2 cups) Cooked or canned beets
  • 62 ml (1/4 cup) Red onion thinly sliced
  • 50 g (2 cups) Arugula
  • 45 ml (3 tbsp) Olive oil
  • 60 ml (4 tbsp) Red wine vinegar

PREPARATION

  1. Strain the beetroots and cut them in slices or in a cube shape.
  2. Place the beetroots in 4 plates.
  3. Add arugula and red onion slices.
  4. In a non-stick pan, gently fry the Pancetta.
  5. Add olive oil, wine vinegar and bring to boil.
  6. Pour the dressing onto the salad.

TIPS

Also delicious garnished with toasted sesame seeds!

Other recipes to discover