Warm beet and pancetta salad

Quick and easy, your guests will be begging for a second helping of this beet, arugula and pancetta salad.

Portions

4 servings

Preparation

10 minutes

Cooking

3 minutes

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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!

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