This delicious twist on a classic Panzanella, an Italian bread salad, uses pickled beets instead of tomatoes.
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.
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!).
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
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.
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!
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.
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!
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!
This delicious twist on a classic Panzanella, an Italian bread salad, uses pickled beets instead of tomatoes.
- 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
- 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
-
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.
-
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.
-
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.
-
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.
-
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.
-
Pour the dressing over the salad ingredients in the bowl and toss to combine. Serve.
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.
CLICK BELOW TO PIN!
I like to put them in a pressure cooker, cook them, and eat them plain.
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.
I enjoy them in a salad.
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.
I love beets with arugula in salad.
I love having them in salads! The colors in this panzanella are unreal! *-*
I use beets in my salad or in a smoothie
I like the beet & rye panzanella salad I found on Pinterest.
This is so colorful and full of amazing flavors! I’d love to serve this at a dinner party or potluck style event. Yum!!
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.
pickled, topping a salad
I love beets in salad! ❤️
My favorite way to eat them is roasted.
I like to make beet soup Borscht
I like them on their own or in a salad.
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.
I like to grate them and add them to my salad.
I love beet roasted or pickled.
I like to eat them in salads.
I enjoy beets roasted.
I really love roasted beets but after reading your post I really want to try this salad! Looks amazing.
I normally like them roasted but this salad looks amazing!
I really love to take small beets and deep fry them. Thanks for the chance!
My favorite way to enjoy beets is in a salad.
I like to eat beets with butter or in a soup.
Hidden in a smoothie! Lol
salad
I love beets with feta cheese in a grain salad.
On a salad!
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!
I enjoy adding beets to veggie burgers. They bring a nice color!
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 🙂
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!
Pickled beets are one of my favorite salad additions! I love this colorful panzanella!
I need to make this asap! I love everything in it! It is pretty to look at too!
Kristina @ Love & Zest recently posted…Green Power Smoothie
Not only are beets a nutritious choice – they’re beautiful too!! I love this updated version of Panzanella salad!
I’m super lazy when it comes to beets so straight from the jar is my kind of thing!
I love having beets in a salad with goat cheese!
I’ve never made Panzanella before, but this looks so beautiful and delicious! Perfect for spring 🙂
I like roasting beets & sweet potatoes with a maple or honey glaze.
Goodness gracious, this looks delicious. My favorite way is definitely in salads! I also love beets in fresh juice!
Looks so delicious. Can’t wait to try this recipe!
I love beets! My favorite way to eat them is in potato salad.
I enjoyed roasted beets in the fall and beets on my salads in the summer