Roasted Beet and Orange Panzanella Salad

Roasted Beet and Orange Panzanella Salad

A vegan panzanella salad with rye bread, roasted beets, roasted oranges and baby kale. This is a salad that’s worthy of a main meal!

§  Prep Time: 15 minutes

§  Cook Time: 20 minutes

§  Total Time: 35 minutes

§  Yield: Serves 2 as a main dish, 4 as a side dish

Ingredients

For the salad:

§  1 medium orange

§  2 medium beets, trimmed and peeled

§  2 cups cubed rye bread

§  4 tablespoons extra-virgin olive oil, divided

§  1/2 teaspoon salt, divided

§  1/2 teaspoon black pepper, divided

§  3 cup baby kale

§  2 tablespoons fresh mint leaves, torn

§  2 tablespoons shelled pistachios

For the dressing:

§  1 tablespoon extra-virgin olive oil

§  1 tablespoon balsamic vinegar

§  1 tablespoon fresh squeezed orange juice

§  1/4 teaspoon salt

§  1/4 teaspoon black pepper

Instructions

1.       Preheat your oven to 425ºF.

2.       Trim and discard the ends from the orange, then slice the orange into 1/4-inch thick rounds, discarding any seeds that you find. Slice the beets into 1/4-inch thick rounds as well.

3.       Spread the orange slices and beet slices out onto two large rimmed baking sheets, keeping them separate. Drizzle 1 tablespoon of olive oil over the orange slices. Drizzle 1 tablespoon of olive oil over the beet slices and sprinkle the tops with 1/4 teaspoon of the salt and pepper.

4.       In a large bowl, toss the cubed bread with 2 tablespoons of the olive oil and the remaining 1/4 teaspoon of the salt and black pepper. Spread the bread out onto a third large rimmed baking sheet.

5.       Transfer all three baking sheets to your oven. Roast the cubed bread for 15 minutes, until it has started to crisp. Roast the orange slices for 13-15 minutes, until they have started to blacken in some places. Roast the beet slices for 20 minutes, until they have softened slightly. Remove the baking sheets from your oven as the ingredients finish roasting and set them aside to cool. The orange slices will start to stick to their baking sheet as they cool, so transfer them to a clean plate once they have finished roasting.

Source  https://ohmyveggies.com

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