Winter Panzanella

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A bit sweet, more exact measurements would have been more helpful but generally good, rich and filling. Next time, I think I will use less honey and allow the dressing and ingredients to meld a little longer.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How to turn the ordinary into the sublime.
In a word, terrific.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe has problems. There aren’t enough measurements. For the beets, a weight would be nice. How much goat cheese? This is a strong flavor, and logs come in different sizes. How much pancetta? Thick or thin cut, both are common? And Italian loafs come in several sizes, baguette or ciabatta. At lastly, I hate it when chefs say "handful" especially male chefs because their hands are usually a lot bigger than most females. Since I didn't have measurements for so much, my salad turned out too sweet. Either my bunch of beets and handful of raisins were too big, or my log of goat cheese, slices of pancetta and handful of arugula were too small. Frankly I'm mad at myself for not noticing the problems before I attempted it, but mostly I'm mad at the chef for being so vague. Also, I just calculated the calories for this salad and it’s over 800 calories per serving, outrageous. It does not taste like an 800 calorie meal. What a waste of time, money, and calories.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great salad. I have made it many times. I made this salad at Christmas and everyone loved it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So I live in Switzerland this year, where they have beets pre-cooked and packaged nearly as much as they do their chocolate.

I made this recipe alongside a beef stew and made it without pancetta since a dinner guest is a vegetarian. BIG hit. One friend had never liked beets until this salad. It was even good the next day! Toasting the bread kept it from going too soggy.

Then, an encore presentation for a Christmas party in Nashville. One man and his two year old son couldn't stop eating it. Another friends swiped the recipe to make it for her family the next day for a Christmas dinner.

Since I didn't have to roast the beets in Switzerland, and I used canned beets in the States, I sauteed the onion and pancetta with the herbs separately. Am making it again to go along soups tomorrow night as we're expecting lots of snow tomorrow in Switzerland!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The roasted beets made this salad special. I used feta instead of goat cheese because I made it for a dinner party. Everyone raved how good it was. I will definitely make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe wasn't bad. I did love the dressing with the goat cheese and I used bacon. My family didn't like the beets but next time I make it I will omit the beats. You should at least try this recipe. It was a nice change to a regular salad.

Donna

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Panzanella is one of my favorite light dishes of the summer. This recipe is a nice way to savour panzanella in the cooler months. I altered the recipe somewhat. The first time I made this I had the cutest little red beets (no golden so, to keep it colorful I used dried apricots instead of the dates. I also use cipollini onions. I seldom juice a citrus unless I zest it first so I also added orange and lemon zest to the dressing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Our little podunk mountain town grocer only had one bunch of gigantic red beets. I sliced them into bit sized chunks, but these suckers didin't want to get tender in the foil. So, I broiled them into submission, which was well worth the effort. This is an absolutely fantastic tasting salad.! That simple vinaigrette is so delicious, I now put it on everything!
Tyler's da bomb!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I served this to my family and 2 of my children's friends. A big hit all around. Even these very picky two young men thought it was great and went back for seconds. I didn't tell them they were eating beets, dates and goat cheese until after they tried and liked it!