Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Golden Beet Panzanellan at home. This dairy free and lacto ovo vegetarian recipe serves 4 and costs $5.39 per serving. This side dish has 440 calories, 12g of protein, and 24g of fat per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have lemon juice, golden beets, oranges, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is outstanding. If you like this recipe, take a look at these similar recipes: Golden Beet & Beet Greens Pasta with Ricottan and Feta Cheese, Golden Beet & Beet Greens Pasta with Ricottan and Feta Cheese, and Golden Beet and Beet Greens Soup.
Golden Beet Panzanella 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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