FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Roasted Beetroot Panzanella

Nutrition per serving    (USDA % daily values)
CAL
426
FAT
93%
CHOL
6%
SOD
5%

Comments

Add a comment

Ingredients for 4 servings

6 medium to large golden beets, roasted, peeled, and chopped into 1 inch dice

1 bunch beet greens, coarsely chopped

1/2 cup italian flat leaf parsley, coarsely chopped

1/2 cup basil, coarsely chopped

3 sprigs thyme, destemmed

4 ounces sliced almonds, toasted

1/3 loaf whole wheat sourdough, cut in 1 inch cubes and toasted

salt and pepper, to taste

1/4 cup Fustini's sherry vinegar

1/4 cup Fustini's Arbequina olive oil, plus extra for finishing

1/4 cup maple syrup

2 garlic cloves, crushed

You might also like

Winter Panzanella
Food52
Winter Panzanella With Orange, Roasted Beets, A...
Food52
Roasted Beet And Carrot Panzanella
Big Girls Small Kitchen
Roasted Winter Panzanella
Bijouxs
Slow-Roasted Tomato & Fresh Mozzarella Panzanella
Dana Treat
Panzanella With Roasted Squash And Tomatoes
The Kitchn
Roasted Tomato Caprese Panzanella
How Sweet It Is
Roasted Autumn Panzanella Salad With Spiced Pom...
How Sweet It Is
Roasted Fennel, Egg, And Pancetta Panzanella
My Recipes
Roasted Red Onion Panzanella
Food.com