Golden Beet Panzanella

Golden Beet Panzanella

Golden Beet Panzanella

1 hour 10 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   9 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
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Ingredients
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon finely minced shallot
  • 1/2 teaspoon honey
  • 1/4 teaspoon sumac
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 4 medium golden beets
  • 4 slices crusty multigrain bread
  • 4 oranges
  • 1/4 cup sunflower seeds
  • 1/3 cup pistachios crushed
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon chopped mint
  • 1 tablespoon sumac
  • salt and pepper to taste
Instructions

Sumac Vinaigrette

Combine all the dressing ingredients into a container and blend well. This can be made ahead of time to allow flavors to develop.Salad Prep

Preheat oven to 400F. Wrap beets in foil and roast for about 1 hour until tender. Peel and dice.Toast the bread slices, cut into cubes and set aside.Peel the oranges and remove the white pith.

Cut into segments.Crush the pistachios.Chop the parsley and mint.Salad Assembly

Combine the beets, orange segments, sunflower seeds, herbs, and 1/2 tablespoon sumac in a large bowl.Toss with half of the dressing.

Add salt and pepper to taste.If eating immediately, add the cubed bread and more dressing. Toss until the bread cubes are coated with dressing. You may have dressing left over.

Sprinkle the pistachios on top along with the remaining 1/2 tablespoon sumac, salt and pepper to taste.If making this ahead of time, toss with the bread cubes right before serving.

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