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Step by Step Instructions
  • Step 1 :Pre-heat oven to 400 degrees.
  • Step 2 :Clean and wash beets.
  • Step 3 :Cut Green tops and add to pot of salted boiling water. Cook until done, drain and set aside to cool.
  • Step 4 :Individually wrap beet root, which has been seasoned with salt, in aluminum foil and bake in 400 degree oven for about 15 minutes or until fork tender.
  • Step 5 :Cut beet greens into bite size pieces and add to mixing bowl.
  • Step 6 :Roughly chop dried figs and add to beet greens. Peel cooked beat roots, dice and add to beet greens.
  • Step 7 :Add the zest of one orange, olive oil, balsamic cream and season with salt & pepper. Mix well, add to serving plate and garnish with crumbled goat cheese.
  • Step 8 :In saute pan over medium-high heat, heat two tablespoons of olive oil and add pancetta slices. Cook until golden brown on each side and serve on top of beet root salad.
  • Step 9 :Drizzle with olive oil and garnish with fresh rosemary.
  • Step 10 :Enjoy!
Ingredient List
  • 4 Beets with Greens
  • 1 Orange
  • 8 Dried Figs
  • 4 Oz Goat Cheese
  • ½ Pound Siglino or Pancetta
  • 4 Tablespoons Fig Balsamic Cream
  • Fresh Rosemary for Garnish

Batzaria with siglino pancetta with roasted beets and goat cheese

  • Preparation
  • Cooking
  • 4
Product Qty
Balsamic vinegar with fig "Kalamata Papadimitriou” 8.4fl.oz
  Products of Greece
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