Golden beet panzanella
Delight in the fresh and vibrant flavors of golden beets in this delectable panzanella salad. Experience a burst of tangy and savory goodness in every bite.
Ingredients:
- 4 slices crusty multigrain bread, toasted and cubed into 1" pieces (about 2 cups)
- 4 4 medium golden beets, roasted, peeled and diced
- 4 oranges, peel and white pith removed, cut into segments
- 1/4 cup sunflower seeds
- 1/3 cup pistachios, crushed
- 1/3 cup chopped fresh parsley
- 1 tablespoon chopped mint (optional)
- 1 tablespoon Sumac (half to mix with the salad, half to top the salad)
- salt and pepper, to taste
- Sumac Vinaigrette
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon finely minced shallot
- 1/2 teaspoon honey
- 1/4 teaspoon sumac
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Sumac Vinaigrette by mixing all the dressing components in a container until well combined. You can make this in advance to enhance the flavors.
- Start by heating the oven to 400F. Wrap the beets in foil and bake for approximately 1 hour until they are soft. Peel them, chop them into small pieces. Crisp up the bread by toasting it, then cut it into cubes and keep it aside. Get all the other ingredients ready and set them aside as well.
- In a large bowl, mix together the diced beets, orange slices, sunflower seeds, herbs, and spices. Drizzle half of the vinaigrette over the salad and mix well. Season with salt and pepper according to your taste. If you're serving the salad immediately, add the bread cubes and more dressing. Mix until the bread is coated with the vinaigrette. Sprinkle pistachios on top and add extra sumac, salt, and pepper to taste.
- If you are preparing this salad in advance, add the bread cubes right before serving.
Summary:
- Calories: 1686 kcal
- Fat: 98 g
- Protein: 44 g
- Carbs: 179 g
- Potassium: 3346 mg
- Magnesium: 422 mg