Spring Panzanella Salad with Beets & Radishes
Yields- 4 servings
For the Bread:
1, 8”x4” slab (Flour Craft) focaccia, cut into 20-24 pieces
2 tsp olive oil
For the Veg:
1 bunch beets
1 bunch radishes
1 TB olive oil
2 tsp salt
1 tsp ground black pepper
For the salad & dressing:
Feta, crumbled
Snap peas, washed and halved
1 bunch Arugula, washed and torn into bite-sized pieces
1 TB vinegar (preferably sherry vinegar or champagne vinegar)
2 TB Olive Oil
1 tsp salt
½ tsp ground black pepper
Method
Preheat the oven to 400°F. Line two baking sheets with parchment. Wash the beets, remove the greens and stems, prick the surface all over with a fork. Wrap each whole beetroot in its own foil packet. Place into the oven to roast for 45-60 minutes (depending on size of beets) or until tender when pricked with the tip of a knife. When the beets are cooked, open the foil packets and allow them to cool. When the beets are cool enough to handle but still warm, remove the skins. Use a paper towel to rub the skins off the beets. They should come off quite easily. Trim off the two ends and slice each beet lengthwise into quarters.
Wash the radishes. Remove the tops and stems. Cut each radish in half and place them on the second baking sheet. Sprinkle with salt, pepper, and drizzle with olive oil. Roast for 20-30 minutes until tender. If you have never tried a roasted radish before, you’re in for a special treat… they are sweet and delicious!
While the veg are roasting, toast the bread. Panzanella is essentially a bread salad so the bread is really the star of the show here. Heat 1 TB olive oil in a large nonstick skillet. Add the cubed focaccia in a single layer and toast the bread on all sides until crunchy and golden. Set aside to cool.
When the vegetables are cooked and bread is toasted, assemble the salad. In a large bowl, mix together vinegar, olive oil, salt and pepper to form the dressing. Toss the arugula with the dressing to coat. Arrange the arugula on a large serving platter. Scatter the bread cubes over top. Arrange beets and radishes around the platter. Scatter snap peas, and sprinkle on cubed feta. Enjoy family style!
