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Roasted Root Vegetable Panzanella Salad Recipe

Ingredients

How to make it

  • Preheat the oven to 400F. Arrange oven racks so that both can be used during the roasting process. The beets take the longest, so you should be able to swap in the remaining vegetables to roast while the beets are going.
  • Wrap each beet in aluminum foil. Place the beets on a cooking sheet and into the oven, on the lower rack, for 45 minutes to an hour, until a knife pressed into a beet gives little resistance. While the beets are roasting, toss the yams in a bowl with a little olive oil, salt, and pepper. Turn out onto a baking sheet and roast for 20-30 minutes, flipping once, until soft on the inside but still a bit crisp on the outside. Set aside to cool. Toss the leeks with just a little olive oil and turn onto a baking sheet, and roast for about 10 minutes, until soft and just starting to brown. Set aside to cool. When the beets are ready, remove and open the foil packets. When cool enough to handle, peel the outer layer and cut into chunks.
  • Meanwhile, toss the bread cubes in a little olive oil (sounding familiar?), place on a baking sheet and bake just until crisp on the outside — you don’t want to make rock-hard croutons.
  • Now you can just throw everything, including the salad greens, into a bowl, add enough dressing to your liking, toss until coated, and serve! Season as desired.

Reviews & Comments 2

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    " It was excellent "
    aluminum_chef ate it and said...
    This looks delicious! I love beets but just never know what to do with them (now I do!) Thanks so much for sharing :)
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    " It was excellent "
    elgourmand ate it and said...
    I love the sound of it but yams make break out in hives. Odd that; yams, sweet taters, kumer and such just make me splotchy all over. I like the taste of the suckers but ain't willin to pay the price. Thanks for the post though. My wife says she wants to make this and gives it a 5. RJ
    Was this review helpful? Yes Flag

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turtle66 Sacramento, CA

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