Beet salad with pancetta and peas
The smoky salty pancetta is such an amazing flavor to go with the sweet beets and peas.
3 golden beets, roasted and peeled
3 red beets, roasted and peeled
100 g pancetta, cubed
4 cups of salad greens
50 g macademia nuts
50 g fresh peas
5 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Thinly slice the beets and place them on 4 plates.
Fry the pancetta golden in a pan. Drain it on some kitchen paper.
Sprinkle over the beets.
Add salad greens, macademia nuts and peas.
In a bowl, whisk together olive oil, mustard and lemon juice.
Season with salt and pepper.Divide the dressing among the plates and serve.