Warm beet and pancetta salad

Name: Warm beet and pancetta salad
Prep time: 3 s
Cook time: 10 s
Total time: 13 s
Yield: 4
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

Diced Cooked Pancetta – Original

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

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

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

TIPS

Also delicious garnished with toasted sesame seeds!

Diced Cooked Pancetta – Original

Lunches

Warm beet and pancetta salad

Diced Cooked Pancetta – Original

TIPS

Other recipes to discover

Gluten intolerance: infinite options!

Fantino & Mondello support the well-being of Canadian hogs

Gluten-free: What does it mean?