Winter Panzanella Recipe

Name: Winter Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches mixture red and gold baby beets; 3 shallots; Extra-virgin olive oil; 2 sprigs marjoram, thyme, and oregano; Kosher salt and freshly ground black pepper; 4 slices pancetta, sliced into small pieces; 1 log goat cheese, refrigerated; 1 loaf Italian bread, cut into crouton-sized pieces; 1/2 lemon, juiced; 1/4 cup honey; 2 tablespoons balsamic vinegar; 1/2 orange, juiced; 1 handful dates; 1 large handful arugula

Servings: persons

2 bunches mixture red and gold baby beets
3 shallots
Extra-virgin olive oil
2 sprigs marjoram, thyme, and oregano
Kosher salt and freshly ground black pepper
4 slices pancetta, sliced into small pieces
1 log goat cheese, refrigerated
1 loaf Italian bread, cut into crouton-sized pieces
1/2 lemon, juiced
1/4 cup honey
2 tablespoons balsamic vinegar
1/2 orange, juiced
1 handful dates
1 large handful arugula

1
Preheat the oven to 350 degrees F.
2
Take baby beets and cut them in half.
3
Place on a long sheet of aluminum foil.
4
Split shallots lengthwise, leaving them unpeeled, and add to foil.
5
Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper.
6
Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.
7
In saute pan, cook pancetta until crisp.
8
Meanwhile refrigerate goat cheese so it is easier to break up over the salad later.
9
Toss the bread chunks with 14 cup oil until the bread is wet with the oil.
10
Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.
11
While the bread is going, make the dressing.
12
In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together.
13
Add all the remaining ingredients except arugula and gently stir.
14
Taste for seasoning.
15
Remove beets and bread from oven, peel shallots, and add to bowl.
16
Stir together and season with salt and pepper.
17
Add pancetta and arugula.

164

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: 2 bunches mixture red and gold baby beets, 3 shallots, Extra-virgin olive oil, 2 sprigs marjoram, thyme, and oregano, 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