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Beet Panzanella

This salad is such a great combination of bright beautiful vegetables and herbs. I used sourdough bread in this recipe, but I had originally planned on rye and I think that would also be absolutely scrumptious (it would certainly bring more earthiness into the dish, whereas the sourdough added more brightness). Instead of bocconcini (which is mild and has a soft texture) you could use ricotta salata (salted ricotta) for a more salty approach. All-in-all, I love the result I got - it's a salad where no ingredient gets lost in the chorus, and every component sings.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 peopl

Ingredients

  • 1 bunch beets (I got 4 small-medium sized ones)
  • 1 container cherry tomatoes
  • 4 Tbsp dill, torn
  • 1/2 loaf bread (I used sourdough), torn into small chunks
  • 1 1/2 cups mini bocconcini
  • 5 Tbsp olive oil, divided
  • 2 Tbsp white wine vinegar, divided
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350.

  2. Cut off beet stems, leaving about one inch of green above the root. Place whole beets in a dutch oven (or oven safe pot with a lid). Pour in 1 Tbsp olive oil and rub over every beet, so they are fully coated. Place pot in oven with the lid on, and cook for about 30-45 minutes, depending on the size of your beets, until a knife easily cuts through.

  3. While the beets are cooking, prepare the bread. Toss the torn bread with 2 Tbsp olive oil, salt to taste, and a dash of fresh pepper in a bowl. Pour bread onto a baking sheet and place in the oven (on a rack unoccupied by the beets). Toast until lightly brown around the edges, about 8-10 minutes.

  4. Remove the stems from the cherry tomatoes if present, and slice in half (or into quarters if it's quite large). Place these in a large salad bowl. Add the fresh torn dill and halved mini bocconcini.

  5. When beets are cooked, remove from oven, and once able to handle, rub the skins off the beets (you can use a clean tea towel or paper towel, I just used my hands but it was hot!). Slice into 1/2-1 inch pieces, and place in a bowl with 1 Tbsp white wine vinegar. Place in the freezer for 5-10 minutes to speed cooling.

  6. To the bowl of tomatoes, bocconcini, and dill, add the beets and bread. Add remaining 2 Tbsp olive oil and 1 Tbsp vinegar. Toss well. Sample and add more oil and vinegar as needed. Enjoy!