* Photos are indicative.
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