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Ingredientes
- 1 x Shallot, finely minced
- 1 Tbsp. Grainy mustard
- 2 Tbsp. Fresh lemon juice
- 2 Tbsp. Balsamic vinegar
- 1/2 c. Extra virgin olive oil
- Â Â Salt
- Â Â Freshly grnd black pepper
- 2 x Beets
- 1/3 c. Walnuts, coarsely minced
- 4 slc Pancetta, coarsely minced
- 1/2 lb Mixed salad greens
- 1/4 c. Crumbled feta cheese
Direcciones
- Roasted beets and toasted walnuts add in a bright color and sweet flavor to this simple salad.
- 1. Roast the beets: Preheat the oven to 425 degrees. Trim and scrub the beets, but don't peel and be careful not to break the skin. Place them in a roasting pan and add in water to a depth of 1/4 inch. Cover the pan with foil and roast for 45 min or possibly till fork tender.
- 2. When cold sufficient to handle, use a small knife to remove the skins, cut beets into matchsticks and set aside.
- 3. Prepare the dressing: In a small bowl, combine the shallot, mustard, lemon juice and balsamic vinegar. Whisk to blend. Slowly add in the extra virgin olive oil, whisking till blended. Add in the salt and pepper and taste for seasoning.
- Reserve.
- 4. Prepare the salad: Heat a skillet over medium heat. Add in the walnuts and toast, tossing often, for 2-3 min, or possibly till they begin to brown slightly. Remove from heat and set aside.
- 5. In the same skillet, saute/fry the pancetta over medium heat, turning frequently, till browned and crisp, about 5 min. Using a slotted spoon, transfer the pancetta to paper towels to drain.
- 6. Place salad greens in a large bowl. Drizzle half of the dressing over the greens and toss to coat proportionately. Arrange the salad greens on individual plates and top each plate with the beets, toasted walnuts, pancetta and feta. Serve with remaining dressing on the side.
- Note: Dressing can be made up to 4 hrs in advance and kept at room temperature. When working with beets, wear rubber gloves and place a sheet of waxed paper on the cutting board to avoid staining your hands or possibly the work surface. Beets can be made up to 2 days ahead, covered and refrigerated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 600 | |
| Calories from Fat 520 | 87% |
| Total Fat 58.46g | 73% |
| Saturated Fat 9.43g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1022mg | 43% |
| Potassium 264mg | 8% |
| Total Carbs 10.28g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.52g | 5% |
| Protein 9.47g | 15% |
