Sheet Pan

Roasted Asparagus and Beet Panzanella

April 27, 2015
0 Ratings
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4-6
Author Notes

The best cooks in the world know how to get the most bang for their buck. Italian panzanella is a prime example of repurposing ingredients. Panzanella utilizes leftover, even stale bread and makes it a showstopping salad. Panzanella is great because depending on what is in season you can use that produce to make different variations. —Alexandra V. Jones

What You'll Need
  • 1 day old baguette
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup grated Parmesano reggiano
  • 4 small beets, cooked and sliced
  • 1 bunch Asparagus, trimmed
  • 1 lemon, juiced
  • 2 ounces crumbled feta
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  1. Pre-heat oven to 350 degrees. On a sheet pan drizzle a few tbsp of olive oil, lay sliced baguette in one layer, drizzle top with a few more tbsp of oil, sprinkle with parmesan, a bit of salt, and some cracked pepper. Bake until golden about ten minutes.
  2. Put your toasted bread in a bowl and on the same sheet pan place asparagus with the rest of the olive oil, salt and pepper, and pepper flakes, place oven to broil, and when heated place asparagus under the broiler for 5 minutes, flip the spears and cook another 5 minutes or less (depends on broiler temp and size of asparagus), until tender and browned.
  3. Pour lemon juice over asparagus, and when it is cool enough to handle chop in to large pieces and pour them onto your bowl of toasted bread, making sure to get all the juice and oil in as well because this make your dressing automatically. Add your cooked and sliced beets and red wine vinegar, gently mix trying not to bleed your beets into the bread, top with feta and enjoy, great at room temp.

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Chef de cuisine @Shelburne hotel Seaview, WA

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