Red mustard greens, pancetta and golden beet salad
Red mustard greens, pancetta and golden beet salad
Rating: (1 rated)
Recipe Yield: Total time: 1 hour | Serves 4
3 medium golden beets or 6 baby beets 1 cipollini onion, sliced thin 1/2 teaspoon salt, divided, or to taste 1 tablespoon Chardonnay vinegar 1 teaspoon plus 2 tablespoons extra virgin olive oil, divided 4 slices pancetta (about 4 ounces) 3 cups young mustard greens 1/4 teaspoon freshly ground pepper, or to taste

Step 1 Heat the oven to 350 degrees. Rinse the beets and place them in a small casserole with a cover. Add about one-half inch water and roast until the skin easily slips from the beets. (Baby beets will take approximately 20 minutes; larger beets may take an hour or longer.) Remove the beets from the oven and, while still warm, remove the skin. Cut into one-fourth-inch-thick slices. Set aside. (This step can be done the day before -- the beets will actually grow sweeter if left in the refrigerator overnight.)

Step 2 Place the onion in a nonreactive bowl. Sprinkle with one-fourth teaspoon salt and the vinegar and stir to coat. Let rest 1 hour.

Step 3Heat 1 teaspoon olive oil in a medium skillet. Add the pancetta and cook over low heat until it starts to turn crisp, about 5 to 7 minutes. Drain on paper towels and cool slightly. Cut into one-half-inch pieces and set aside.

Step 4Combine the beets, onions and greens in a salad bowl. Toss with the remaining one-fourth teaspoon salt, one-fourth teaspoon pepper and the remaining 2 tablespoons olive oil to lightly coat. Taste; adjust seasoning. Divide among 4 plates and garnish with the pancetta.

In we have selected the most viewed recipes from category - Salads . Enjoy the best recipes specially selected for you! Red mustard greens, pancetta and golden beet salad is the right choice that will satisfy all your claims.
Rate for this recipe