Photo: Winter Panzanella Recipe
Ingredients
- 2 bunches mixture red and gold baby beets
- 3 shallots
- Extra-virgin olive oil
- 2 sprigs marjoram, thyme, and oregano
- Kosher salt and freshly ground black pepper
- 4 slices pancetta, sliced into small pieces
- 1 log goat cheese, refrigerated
- 1 loaf Italian bread, cut into crouton-sized pieces
- 1/2 lemon, juiced
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1/2 orange, juiced
- 1 handful dates
- 1 large handful arugula
Directions
Preheat the oven to 350 degrees F.
Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.
In saute pan, cook pancetta until crisp.
Meanwhile refrigerate goat cheese so it is easier to break up over the salad later.
Toss the bread chunks with 1⁄4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.
While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 17 reviews
By Grantchstr
on September 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
How to turn the ordinary into the sublime.
In a word, terrific.
By Schmitty2456
Houston, TX
on May 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
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.
By allie61
St. James, New York
on January 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great salad. I have made it many times. I made this salad at Christmas and everyone loved it.
Read all 17 reviews