Roasted Beet and Carrot Panzanella

Panzanella is one of the best dishes to serve at a dinner party or backyard barbecue because it’s at once incredibly simple and sophisticated. Panzanella literally means bread salad, and is traditionally served with anchovies, tomatoes, and basil. There are endless ways to serve it up, so go ahead and get creative! Read the original post here.

Kelsey Brown writes about healthy hearts, minds and bodies for Small Kitchen College and Happyolks. She’s been “green”-bagging it to her internship with a veggie wrap, kombucha, and stone fruits.

**Recipe**

Roasted Beet and Carrot Panzanella from Happyolks
Serves 4

Ingredients
3 medium golden beets, and 3 medium red beets, stems trimmed
1 Tbsp olive oil, divided
juice of 1 lemon, divided
2-4 sprigs of fresh thyme
4 cloves of garlic, minced, plus more for roasting
salt and pepper
8 carrots cut into sticks
2 cups of 1 inch cubed (leftover) multi-grain loaf
1/2 cup goat cheese

Preheat oven to 425°. Wrap beets with a splash of water, some of the olive oil, lemon juice, 2 sprigs of thyme, a few cloves of garlic, salt and pepper tightly in foil with skin, then roast 1 hour . Carefully unwrap, and when cool, rub off skins with a paper towel and discard. Chop beets into 1/2″ cubes and transfer to a bowl.

When there is about 15 minutes left on the timer for the beets, toss carrots and chopped bread with olive oil, garlic, and a little lemon in a bowl, then bake on a cookie sheet with parchment paper until the timer runs out. As soon as you pull the beets out, switch the oven over to broil mode and move the carrots to the top rack. As the beets cool, keep a close eye on the oven to make sure things don’t go up in flames. The carrots should be slightly browned and the croutons crispy.

When all the components are done, mix together well in a large bowl with goat cheese and extra leaves of thyme and some salt and pepper to taste. Viola. Soft, buttery beets and carrots, crispy croutons, and creamy goat cheese. Bon Appetit!

Originally posted on Tuesday, June 21st, 2011

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