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
Author: Abra Pappa, MS, CNS, LDN
5cupsbread cut into 1/2 inch cubesabout one baguette
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.
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
Whisk all ingredients together and set aside.
Toss beets, bread, tomato, onion, and parsley with dressing. Top with burrata cheese, serve immediately.
Nutrition facts are estimated.
Golden, red, candy stripe, or any type of beet will work. As will pre-roasted beets.
I find baguette works well, but any day old bread is sufficient.