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.
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.
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