Beet & Rye Panzanella Salad

Beet & Rye Panzanella Salad

By | 2019-07-04T12:35:57-07:00 July 4th, 2019|0 Comments

Yields4 Servings
Prep Time20 mins

 1 ½ lbs small beets (about 10)
 ½ small red onion, thinly sliced
 3 tbsp white wine vinegar, plus more for serving
 Kosher salt
 ½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups)
 4 tbsp olive oil, divided, plus more for serving
 Freshly ground black pepper
 1 large orange
 4 oz ricotta salata (salted dried ricotta), crumbled (can substiture for Feta cheese)
 torn fresh herbs (such as dill, parsley, tarragon, and mint)

Instructions
1

Preheat oven to 425°. Place beets in a shallow 2-qt. baking dish and add water to come ½" up sides. Cover dish tightly with foil and bake beets until tender and a cake tester or paring knife easily slides through flesh, 45–60 minutes. Let cool slightly.

Meanwhile, toss onion, 3 Tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside.

Toss torn bread and 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Bake, tossing once, until bread is golden brown and crisp around edges, 8–10 minutes; set aside.

Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid.

Using a small sharp knife, remove peel and white pith from orange. Working over bowl with beets, cut between membranes to release segments into bowl. Squeeze membranes to release juices; discard. Add reserved toasted bread and 2 Tbsp. oil and toss to combine. Let sit a few minutes for flavors to meld.

Just before serving, fold in ricotta salata (or Feta) and herbs, drizzle with more oil and vinegar, and season with salt and pepper.

Recipe author or source
2

https://www.bonappetit.com/recipe/beet-and-rye-panzanella

Ingredients

 1 ½ lbs small beets (about 10)
 ½ small red onion, thinly sliced
 3 tbsp white wine vinegar, plus more for serving
 Kosher salt
 ½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups)
 4 tbsp olive oil, divided, plus more for serving
 Freshly ground black pepper
 1 large orange
 4 oz ricotta salata (salted dried ricotta), crumbled (can substiture for Feta cheese)
 torn fresh herbs (such as dill, parsley, tarragon, and mint)

Directions

Instructions
1

Preheat oven to 425°. Place beets in a shallow 2-qt. baking dish and add water to come ½" up sides. Cover dish tightly with foil and bake beets until tender and a cake tester or paring knife easily slides through flesh, 45–60 minutes. Let cool slightly.

Meanwhile, toss onion, 3 Tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside.

Toss torn bread and 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Bake, tossing once, until bread is golden brown and crisp around edges, 8–10 minutes; set aside.

Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid.

Using a small sharp knife, remove peel and white pith from orange. Working over bowl with beets, cut between membranes to release segments into bowl. Squeeze membranes to release juices; discard. Add reserved toasted bread and 2 Tbsp. oil and toss to combine. Let sit a few minutes for flavors to meld.

Just before serving, fold in ricotta salata (or Feta) and herbs, drizzle with more oil and vinegar, and season with salt and pepper.

Recipe author or source
2

https://www.bonappetit.com/recipe/beet-and-rye-panzanella

Beet & Rye Panzanella Salad