"This Golden Beet Panzanella features roasted radishes, cippolini and pearl onions and shaved fennel. Rounded out with feta cheese, hunks of sourdough bread and tender chickpeas, this salad makes a meal out of the season's best and brightest produce."
Golden Beet Panzanella with Sherry Roasted Onions and Feta
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Prep time 20mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 golden beets, scrubbed
- 8 cippolini onions, ends trimmed
- 9 red pearl onions, halved
- 1/2 cup sherry vinegar,
- 1 tablespoon brown sugar,
- 1/2 cup olive oil, divided
- 1 bunch radishes, trimmed and halved
- 1 1/2 teaspoon salt, divided
- 2 cups sourdough bread, cut into cubes
- 1 lemon, juiced
- 2 cloves garlic, minced
- 2 teaspoon Dijon mustard,
- 1 small bulb fennel, shaved
- 1 can chickpeas, drained and rinsed
- 1/2 cup feta, crumbled
Method
Step 1
Preheat the oven to 400°F.
Step 2
Place each beet on its own piece of tinfoil. Drizzle 1 tablespoon of the olive oil over the beets and sprinkle with salt. Wrap the beets tightly with the tinfoil and place them in the oven. Bake for 45 minutes or until fork-tender. Unwrap the beets and set aside to cool.
Step 3
While the beets are roasting, prepare the onions for the oven. In a baking dish, arrange the pearl and cippolini onions cut-side-down. In a small bowl, whisk to combine the sherry vinegar and brown sugar. Pour the mixture over the onions and transfer the dish to the oven. Roast the onions for 25-30 minutes, flipping the onions once halfway-through. Set aside to cool.
Step 4
Place the radishes in a medium-sized bowl. Add another tablespoon of the olive oil and ½ teaspoon of salt. Toss to coat. Transfer the radishes to a baking sheet and arrange them cut-side-down. Pop them in the oven and roast for 15 minutes until golden and tender. Set aside to cool.
Step 5
Brush a baking sheet with olive oil and arrange the bread in an even layer. Drizzle the bread with a tablespoon of the olive oil and sprinkle with a ½ teaspoon of the salt. Place the bread in the oven and toast until golden, about 15 minutes. Set aside to cool.
Step 6
When the beets are cool enough to handle, slice them into wedges, and place them in a large bowl. Add the radishes and the onions. Pour the lemon juice into the baking dish that held the onions. Using a fork, whisk to remove all the residual sherry vinegar and pour it into a small bowl. Add the remaining olive oil and salt, as well as the garlic and Dijon mustard. Whisk to combine and set aside.
Step 7
Using a mandolin, shave the fennel bulb and add it to the bowl with the beets, radishes, and onions. Add in the sourdough croutons, chickpeas, and feta cheese. Pour the vinaigrette over the salad and toss to coat. Garnish with the reserved fennel fronds and serve immediately.