Beet Panzanella Salad

Beet Panzanella Salad

Beet Panzanella Salad is a fresh and satisfying dish that brings together toasted bread cubes, juicy tomatoes, and the earthy flavor of Libby’s® Whole 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.


servings

SERVINGS

4

prep time

PREP TIME

10 Min

cook time

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 small navel oranges, peeled and separated

  • 1 cucumber, sliced

  • 1/2 cup crumbled feta 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 small navel oranges, peeled and separated

  • 1 cucumber, sliced

  • 1/2 cup crumbled feta cheese

Instructions

1. Drain beet water 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 gently to combine.

1. Drain beet water 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 gently to combine.

Easter Egg

When it says Libby’s® on the label, you will like it on your table, table, table