Roasted Beet Panzanella Salad - toasted bread with roasted beets, fresh tomato, parsley, and creamy burrata cheese all tossed together with a bright and tangy balsamic vinaigrette. An easy to prepare nourishing and insanely delicious salad.
Roasted Beet Panzanella Salad with Burrata Cheese
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Roasted Beet Panzanella Salad - toasted bread with roasted beets, fresh tomato, parsley, and creamy burrata cheese all tossed together with a bright and tangy balsamic vinaigrette. An easy to prepare nourishing and insanely delicious salad.

Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 340 kcal
Author: AbraPappa
Ingredients
  • 3 large beets
  • 5 cups bread cut into 1/2 inch cubes about one baguette
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 4 medium tomatoes, chopped
  • 1/4 cup red onion, sliced
  • 1/2 cup fresh parsley leaves
  • 1 cup burrata cheese or regular mozzarella cheese
Dressing
Instructions
Roast Beets
  1. Scrub beets well. Wrap in parchment paper and roast in 400° oven for 40-60 minutes or until they yield when pierced with a small knife. Set aside, when beets are cool enough to handle dice into eights.

Toasted Bread
  1. Toss bread with 1/4 cup olive oil and 1/4 tsp salt, spread in a single layer on a baking sheet and toast in a 350° oven for 10 minutes. Set aside

Dressing
  1. Whisk all ingredients together and set aside.

Assembly
  1. Toss beets, bread, tomato, onion, and parsley with dressing. Top with burrata cheese, serve immediately.

Recipe Notes
Nutrition Facts
Roasted Beet Panzanella Salad with Burrata Cheese
Amount Per Serving
Calories 340 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 27mg9%
Sodium 282mg12%
Potassium 131mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 4g4%
Protein 9g18%
Vitamin A 870IU17%
Vitamin C 9.5mg12%
Calcium 253mg25%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.