Winter Panzanella Recipe

Name: Winter Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bunches beets; 3 shallots; 7 tablespoons extra virgin olive oil; 2 sprigs fresh marjoram; 2 sprigs fresh thyme; 2 sprigs fresh oregano; 4 ounces goat cheese; 12 loaf crusty bread; 12 lemon, juice of; ¼ cup honey; 2 tablespoons balsamic vinegar; 12 blood orange, juiced; ¼ cup chopped dates; 1 bunch arugula

Servings: persons

3 bunches beets
3 shallots
7 tablespoons extra virgin olive oil
2 sprigs fresh marjoram
2 sprigs fresh thyme
2 sprigs fresh oregano
4 ounces goat cheese
12 loaf crusty bread
12 lemon, juice of
¼ cup honey
2 tablespoons balsamic vinegar
12 blood orange, juiced
¼ cup chopped dates
1 bunch arugula

1
Preheat oven to 400.
2
Cover a baking sheet in a long piece of foil (to make a packet with).
3
Peel beets and shallots and cut them in halves or quarters (depending on size).
4
Add to foil.
5
Tear herbs off of stems, scatter over beets and shallots.
6
Drizzle with olive oil, season with salt and pepper and toss.
7
Fold foil into a packet and roast in the oven for an hour and a half.
8
Cut the crusty bread into one-inch croutons.
9
Place on baking sheet, toss with olive oil.
10
Spread the bread chunks into a single layer.
11
When the beets have ten minutes left, place the bread in the oven (it takes my oven 10 minutes to toast the bread).
12
Make the dressing: in a bowl, stir together: honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons olive oil, and salt and pepper (to taste).
13
Pull beets and bread out of the oven.
14
In a large bowl, combine beets/shallots with croutons.
15
Add arugula, chopped dates, and dressing to to taste (I use less than half of the prepared dressing).
16
Crumble goat cheese on top.
17
Toss and serve.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 bunches beets, 3 shallots, 7 tablespoons extra virgin olive oil, 2 sprigs fresh marjoram, and more.

Yes, Winter Panzanella falls under the General 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.

That's it — enjoy your meal!

Winter Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions