Beet Panzanella Salad
Beet Panzanella Salad is a fresh and satisfying dish that brings together crisp toasted bread, juicy tomatoes, and the earthy flavor of Libby’s® Sliced Beets. Tossed with red onions, cucumbers, and a tangy vinaigrette, this colorful salad is perfect for a light lunch or as a vibrant side at your next gathering. Easy to make and full of wholesome ingredients, Beet Panzanella Salad is a delicious way to enjoy classic Italian flavors with a nutritious twist.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
0 Min
Ingredients
1 can (15 oz.) Libby's Small Whole Beets
1 tablespoon orange juice
1 teaspoon Dijon mustard
3 tablespoons olive oil, divided
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices whole-grain artisan bread, cubed
3 cups arugula
1/3 cup thinly sliced red onion
2 navel oranges, peeling and separated
1 cucumber, sliced
1/2 cup cumbled feta or goat cheese
1 can (15 oz.) Libby's Small Whole Beets
1 tablespoon orange juice
1 teaspoon Dijon mustard
3 tablespoons olive oil, divided
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices whole-grain artisan bread, cubed
3 cups arugula
1/3 cup thinly sliced red onion
2 navel oranges, peeling and separated
1 cucumber, sliced
1/2 cup cumbled feta or goat cheese
Instructions
1. Drain beet liquid into small bowl. Add orange juice, mustard, 2 tablespoons oil, parsley, salt and pepper. Whisk to form dressing. Cut beets in quarters. Set both aside.
2. Toss bread with remaining 1 tablespoon oil on rimmed baking sheet. Broil until golden brown, about 3 to 4 minutes. Remove from oven; cool.
3. In large salad bowl, add arugula, onion, beets, oranges, cucumber, toasted bread and cheese. Pour dressing over salad. Toss to combine.
1. Drain beet liquid into small bowl. Add orange juice, mustard, 2 tablespoons oil, parsley, salt and pepper. Whisk to form dressing. Cut beets in quarters. Set both aside.
2. Toss bread with remaining 1 tablespoon oil on rimmed baking sheet. Broil until golden brown, about 3 to 4 minutes. Remove from oven; cool.
3. In large salad bowl, add arugula, onion, beets, oranges, cucumber, toasted bread and cheese. Pour dressing over salad. Toss to combine.
