This recipe is courtesy of Fantino & Mondello.
- Divide beet slices into 4 serving dishes.
- Add arugula and red onion rings.
- In a non-stick pan, gently brown pancetta.
- Add olive oil and vinegar and bring to a boil.
- Pour dressing onto salad.
Chef’s secret
This salad is also delicious topped with grilled sesame seeds.