Roast beet, green bean, panceta, and corn salad

 So not the best photo for this one, but this salad was pretty delish in my opinion.  It's simple, colorful, and fresh.  I added a chipa on the side for a little treat!

Ingredients:
- 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.