- Panceta, diced largely
- Beets, peeled and sliced thick
- Green beans, trimmed and cut in half
- Fresh corn
- Dressing of choice (I think I just did some lemon, honey, rice vinegar, and salt)
Directions: Place the beets on a baking sheet and sprinkle with salt, pepper, some honey, and olive oil. Roast until cooked through. In the meantime, bring water to a boil and add green beans when ready. Blanch the green beans for about 3 minutes and immediately strain into an ice bath. This keeps them crunchy and bright green. Add the panceta to a pan and let the fat render off until the pieces are crispy. Drain excess fat and let cool on a pan. Cut corn off the cob and set aside.
Once the beets are ready add all the ingredients to a salad bowl. If necessary, add a touch of dressing and salt. I like to serve the salad warm, but any way is good.