Red Mustard Greens, Pancetta And Golden Beet Salad

Recipe Ingredients

3		Golden beets (medium)
		= (or 6 baby beets)
1		Cipollini onion - sliced thin
1/2 teaspoon	2.5ml	Salt - divided, or to taste
1 tablespoon	15ml	Chardonnay vinegar
1 teaspoon	5ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil - divided
4		Pancetta - (abt 4 oz)
3 cups	711ml	Young mustard greens
1/4 teaspoon	1.3ml	Freshly-ground pepper - or to taste

Recipe Instructions

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.)

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

Heat 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.

Combine 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.

This recipe yields 4 servings.

Each serving: 159 calories; 5 grams protein; 8 grams carbohydrates; 2 grams fiber; 13 grams fat; 3 grams saturated fat; 8 mg. cholesterol; 480 mg sodium.

Source:
The Los Angeles Times, 09-22-2004

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