Warm beet and pancetta salad | IGA Recipes |

Warm beet and pancetta salad

Warm beet and pancetta salad

Preparation time 10 minutes

Total time: 13 minutes

Ingredients

750 mL (3 cups) sliced vacuum-cooked or canned beets
500 mL (2 cups) arugula
60 mL (1/4 cup) thinly sliced red onion rings
1 package (175 g) diced pancetta (about 250 mL)
45 mL (3 tbsp.) olive oil
60 mL (1/4 cup) red wine vinegar

Directions

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.