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Beet Panzanella and a Giveaway!

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This delicious twist on a classic Panzanella, an Italian bread salad, uses pickled beets instead of tomatoes.

Beet Panzanella

Thank you to Aunt Nellie’s for sponsoring this post. As always, all opinions expressed are my own!

I just love a good Panzanella. If you’re never had it, Panzanella is a classic Italian bread salad. It’s a simple, rustic dish that just screams warm weather because it’s typically made with sweet, ripe summer tomatoes. It’s almost too simple. You just toss day-old bread, juicy tomatoes and whatever crunchy vegetables you have on hand together with a simple vinaigrette. As it sits, the flavors meld and the juices seep into the bread, creating cubes that are crunchy on the outside and soft and chewy on the inside. It’s heartier than a typical veggie-only salad and is a perfect light, family-friendly meal.

 

Beet Panzanella

 

My Beet Panzanella is a twist on the classic dish and uses Aunt Nellie’s pickled beets instead of tomatoes. I didn’t grow up eating beets but I’ve come to love them as an adult. I even have a beet in The Foodie Physician logo! And using jarred beets like Aunt Nellie’s saves you time because all of the peeling, cooking and pickling is done for you (no pink hands!).

 

Beet Panzanella

 

Not only are beets antioxidant-rich, they also provide vitamins, minerals, and fiber.  Plus, they’re extremely versatile and can be used in a wide variety of dishes. In fact, I’ve teamed up with Aunt Nellie’s and several other bloggers to show you just how versatile beets are. During Aunt Nellie’s Beet Week April 22-28, each of us will be featuring an exciting new recipe- everything from breakfast to smoothies, salads, and even desserts! Follow along by using the hashtag #ANBeetWeek. I’ll also be taking over the Aunt Nellie’s Facebook and Instagram accounts today (4/26) so be sure to head on over!

#AD: This delicious twist on a classic Panzanella, an Italian bread salad, uses pickled beets instead of tomatoes! @AuntNellies #ANBeetWeek Click To Tweet

Beet Panzanella

 

For my Beet Panzanella, I pair Aunt Nellie’s beets with fresh orange segments and crunchy cucumbers. For an extra pop of flavor, I also add some red onions that I pickle in the vinegar from the Aunt Nellie’s jar.

 

Beet Panzanella

 

In order to avoid soggy bread in your Panzanella, you definitely want to toast it well. I like to use hearty whole grain bread that I tear into pieces but if you’re a perfectionist, feel free to cut the bread into cubes! The drier the bread, the better so if you can leave the loaf out the night before, go for it!

 

Beet Panzanella

 

To make the salad dressing, I use the pickling liquid from the Aunt Nellie’s jar. Not only is it packed with flavor, it also gives the dressing a lovely pink color. It will turn the salad ingredients a light pink as well so if you don’t want that, you can use white vinegar instead.

 

Beet Panzanella

 

Aunt Nellie’s products can be found in the jarred and canned vegetable aisle in your grocery store. Check out their website for more information about their delicious products and for exciting recipe ideas!

 

Beet Panzanella

 

Giveaway Time!

I’ve teamed up with Aunt Nellie’s for this awesome giveaway! One lucky winner will receive a $100 Visa gift card and an Aunt Nellie’s gift pack. Sign in below to receive the Aunt Nellie’s newsletter and leave a comment sharing your favorite way to eat beets! Winner will be announced on May 3, 2018!

 

a Rafflecopter giveaway

5 from 17 votes
Beet Panzanella
Print
Beet Panzanella
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

This delicious twist on a classic Panzanella, an Italian bread salad, uses pickled beets instead of tomatoes.

Course: Salad
Cuisine: American
Servings: 4
Calories: 320 kcal
Author: The Foodie Physician
Ingredients
Salad:
  • 6 ounces whole grain bread torn into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup thinly sliced red onion
  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, cut in half
  • 2 navel oranges
  • 1 cup sliced English cucumber
  • 3 cups baby arugula
  • ½ cup fresh herbs like parsley and dill
  • ¼ cup crumbled feta or goat cheese
Dressing:
  • 1 tablespoon pickling liquid from Aunt Nellie’s Whole Pickled Beets jar
  • 1 tablespoon fresh orange juice
  • ¼ teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
US Customary - Metric
Instructions
  1. Toss the bread with the olive oil on a baking sheet. Toast in the oven under the broiler for a few minutes, tossing occasionally, until golden brown. Remove from oven.
  2. Place the onion slices in a bowl and pour a few tablespoons of the pickling liquid from the jar of beets over them. Let it sit while you prepare the rest of the salad.
  3. Cut the top and bottom ends off the oranges. Place the oranges flat on a cutting board and cut down the sides to remove the peel. Working over a bowl to collect any juices, cut out the orange segments, leaving the membranes behind. Once all of the orange segments are removed, squeeze the remaining membranes to get all of the juice. Reserve the juice for the salad dressing.
  4. Place the orange segments in a large salad bowl along with the beets, toasted bread, cucumber, arugula, herbs and cheese. Remove the onion slices from the pickling liquid and add them to the bowl.
  5. To make the dressing, whisk 1 tablespoon of the pickling liquid from the jar of beets with the orange juice, mustard, and olive oil. Season the dressing with a pinch of salt and pepper.
  6. Pour the dressing over the salad ingredients in the bowl and toss to combine. Serve.
Recipe Notes

Because I use the pickling liquid from the beets to make the salad dressing, the dressing has a deep pink color that will turn the salad ingredients a pretty pink when you toss everything together. If you don’t like this, you can use 1 tablespoon white wine vinegar sweetened with a pinch if sugar or honey instead of the pickling liquid.

Nutrition Facts
Beet Panzanella
Amount Per Serving
Calories 320 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 435mg 18%
Potassium 511mg 15%
Total Carbohydrates 39g 13%
Dietary Fiber 5g 20%
Sugars 19g
Protein 8g 16%
Vitamin A 24.6%
Vitamin C 69.7%
Calcium 16.3%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

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This delicious twist on a classic Panzanella, an Italian bread salad, uses pickled beets instead of tomatoes.

 

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Comments

  2. url says

    April 26, 2018 at 9:01 am

    Sounds delicious and easy to prepare. My husband loves beets and I have never tried pickled beets. I will definitely look out for Aunt Nellie’s beets in my supermarket and try the recipe.
    Thanks Sonali.

    Reply

  4. Terry says

    April 26, 2018 at 3:30 pm

    I love to eat beets in salads. I have seen many other ways to eat beets lately so want to try a few new recipes with beets.

    Reply

  10. Samantha says

    April 26, 2018 at 10:20 pm

    I grew up in Australia so my favorite way (before I stopped eating meat) was on a burger with the lot. An Aussie burger has, the meat patty, onions, lettuce, tomato, egg, pineapple, pickled beets and bacon. I don’t think my body could handle that anymore lol. Now that I’m older, I love just putting them in salad with a citrus dressing.

    Reply

  16. Tim says

    April 27, 2018 at 4:10 pm

    We generally eat them mixed into a salad, similar to your recipe. My sister-in-law made beet chips one time, which were just like potato chips, except with beets.

    Reply

  21. Angela Hendricks says

    April 28, 2018 at 3:24 pm

    I really love roasted beets but after reading your post I really want to try this salad! Looks amazing.

    Reply

  30. Lindsay A. says

    April 29, 2018 at 2:54 pm

    I haven’t really had a chance to eat beets in a variety of ways – usually I eat them roasted in mixed salads with goat cheese or feta! This salad looks so good!

    Reply

  32. Alisa Fleming says

    April 30, 2018 at 1:14 pm

    I’ve heard of those beets, but haven’t seen them in stores. Entering to try them! Hmm, favorite way to enjoy beets is probably roasted. Though I make a mean beet hummus too 🙂

    Reply

  33. Sarah says

    April 30, 2018 at 2:13 pm

    I love beets! I don’t really have a favorite as I’ll eat them plain, on toast, salad, in a smoothie, parfait. Sweet or savory they just always work for me.
    This salad looks lovely Sonali! I cannot wait to make it!

    Reply

  41. Starla says

    May 1, 2018 at 11:44 pm

    Goodness gracious, this looks delicious. My favorite way is definitely in salads! I also love beets in fresh juice!

    Reply

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