Roasted Asparagus And Beet Panzanella Recipe

Name: Roasted Asparagus And Beet Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 day old baguette; 1/4 cup Extra virgin olive oil; 1/4 cup red wine vinegar; 1/4 cup grated Parmesano reggiano; 4 small beets, cooked and sliced; 1 bunch Asparagus, trimmed; 1 lemon, juiced; 2 ounces crumbled feta; 1 pinch red pepper flakes; salt and pepper to taste

Servings: persons

1 day old baguette
1/4 cup Extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup grated Parmesano reggiano
4 small beets, cooked and sliced
1 bunch Asparagus, trimmed
1 lemon, juiced
2 ounces crumbled feta
1 pinch red pepper flakes
salt and pepper to taste

1
Pre-heat oven to 350 degrees. On a sheet pan drizzle a few tbsp of olive oil, lay sliced baguette in one layer, drizzle top with a few more tbsp of oil, sprinkle with parmesan, a bit of salt, and some cracked pepper. Bake until golden about ten minutes.
2
Put your toasted bread in a bowl and on the same sheet pan place asparagus with the rest of the olive oil, salt and pepper, and pepper flakes, place oven to broil, and when heated place asparagus under the broiler for 5 minutes, flip the spears and cook another 5 minutes or less (depends on broiler temp and size of asparagus), until tender and browned.
3
Pour lemon juice over asparagus, and when it is cool enough to handle chop in to large pieces and pour them onto your bowl of toasted bread, making sure to get all the juice and oil in as well because this make your dressing automatically. Add your cooked and sliced beets and red wine vinegar, gently mix trying not to bleed your beets into the bread, top with feta and enjoy, great at room temp.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 day old baguette, 1/4 cup Extra virgin olive oil, 1/4 cup red wine vinegar, 1/4 cup grated Parmesano reggiano, and more.

Yes, Roasted Asparagus And Beet Panzanella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Asparagus And Beet Panzanella

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