Beet & Rye Panzanella
You can call any salad a panzanella, as long as it has toasted hunks of bread in the mix.
My favorite is the traditional summer tomato panz w/ Jersey tomatoes and lots of fresh herbs and garlicky croutons....I can't wait for it....it's my daily lunch in the summer w/ some fresh mozzarella thrown in.
I am in need of some new salad ideas, so when I saw this in Bon Appetit, I knew I had to make it.
Winter beets and citrus go so well together, and during the doldrums of March, this salad was a nice pick me up and bright with color.
I roasted some red and yellow beets (I always do this the night before, so they are cooled, peeled and ready to go).
Tossed the beets w/ oily croutons made w/ rye bread (you can use another type of bread) and thinly sliced red onion. I used my beautiful watermelon radishes and blood orange segments too.
For the dressing, I drizzled white balsamic, about 2 tbsp, along w/ the juice of 1 blood orange and some olive oil.
Sea salt & black pepper.
Mix the salad all together the lay out on a pretty platter.
Top w/ fresh herbs, such as mint, parsley, tarragon or rosemary.
You get the picture.