Serves a Crowd
Winter Panzanella with Orange, Roasted Beets, and Pomegranate Seeds
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5 Reviews
jill
October 27, 2021
yummy! I added toasted walnuts and substituted manchego. One recommendation: roast the beets first (then let the oven cool a litte, toast the bread, & complete the rest of the recipe). This will give you a bit more time for your beets to cool - if not, you'll have the rest of the recipe ready and waiting - and some extremely hot beets!
lois
October 8, 2018
I made this last night. There's a lot going on with this salad but it works! I don't like beets so I substituted fennel and winter squash. I had some ricotta salata so I shaved that on top rather than buying feta. Otherwise, I made as directed. Very good! As you would expect (dressed greens, toast cubes), the leftovers don't hold up all that well so scale down if you don't think you will finish it the day you make it.
cookycat
December 26, 2016
Had this last night at a lovely Christmas dinner hosted by my sister in law and brother. This salad is delicious better than the rest of the meal and better than all the Christmas sweets. It was so good I brought some home and ate it at 10:00 at night.
Shortrib
October 5, 2015
We had this tonight without the bread. Sorry about that, but it was delicious just the same. The beets, orange, and goats cheese are a great combination. I'd certainly do it with fennel and without pomegranate if I didn't have it, and experiment with herbs. Thanks for the inspiration!
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