Winter Panzanella With Orange, Roasted Beets, And Pomegranate Seeds Recipe

Name: Winter Panzanella With Orange, Roasted Beets, And Pomegranate Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread; 1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread; 2 medium purple beets, peeled and cut into 1-inch cubes; 1 1/2 tablespoons balsamic vinegar; 3 tablespoons fresh orange juice; 1/4 teaspoon minced garlic; Salt; 2 large oranges; 2 cups leafy greens such as romaine, escarole, or butter lettuce, torn or cut into bite-size pieces; 2 cups arugula, torn or cut into bite-size pieces; 1/2 cup flat leaf parsley, roughly chopped; 1/2 cup mixed herbs such as cilantro, chives, and dill, roughly chopped; 1/2 cup diced celery; 1 tablespoon bottled capers, drained; 2 ounces feta cheese, cut into small cubes; 1/3 cup pomegranate seeds

Servings: persons

4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread
1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
2 medium purple beets, peeled and cut into 1-inch cubes
1 1/2 tablespoons balsamic vinegar
3 tablespoons fresh orange juice
1/4 teaspoon minced garlic
Salt
2 large oranges
2 cups leafy greens such as romaine, escarole, or butter lettuce, torn or cut into bite-size pieces
2 cups arugula, torn or cut into bite-size pieces
1/2 cup flat leaf parsley, roughly chopped
1/2 cup mixed herbs such as cilantro, chives, and dill, roughly chopped
1/2 cup diced celery
1 tablespoon bottled capers, drained
2 ounces feta cheese, cut into small cubes
1/3 cup pomegranate seeds

1
Preheat oven to 350u00b0 F. Place bread cubes on a baking sheet. Drizzle with a little olive oil and toss to coat. Toast bread in the oven until golden and crisp (5 to 10 minutes). Remove from the oven and cool.
2
Turn the oven temperature up to 400u00b0 F. Place beets into a glass or ceramic casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool.
3
Whisk oil, vinegar, orange juice, garlic, and a pinch of salt together in a small bowl.
4
Cut the rind off the oranges (catching as much juice as possible in the dressing bowl) including the white pith just below the skin. Cut the oranges crosswise into slices, then separate or cut the rounds into triangular segments. Squeeze any remaining juice from the peel into the dressing.
5
Place bread cubes, oranges, greens, herbs, celery, and capers into a large bowl. Toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. Stir periodically. Top with beets, cubed feta, and pomegranate seeds before serving.

245

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 16 ingredients. The key ingredients include: 4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread, 1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread, 2 medium purple beets, peeled and cut into 1-inch cubes, 1 1/2 tablespoons balsamic vinegar, and more.

Yes, Winter Panzanella With Orange, Roasted Beets, And Pomegranate Seeds 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.

Winter Panzanella With Orange, Roasted Beets, And Pomegranate Seeds

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