Warm beet and pancetta salad

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


4 servings


10 minutes


3 minutes



  • 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


  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.


Also delicious garnished with toasted sesame seeds!

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