Recipe

Winter Panzanella Recipe

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Ingredients

Directions

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