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- Side dishes, Starters and bites
Panzanella with yellow beets and walnuts
Cooking 15 minutes
Preparation 45 minutes
4 servingsIngredients
2 packs (2 x 284g) of Champêtre diced yellow beets
1.25L (5 cups) of loaf of bread, cut into 1-inch cubes
30ml (2 tbsp) and 85ml (⅓ cup) of olive oil
65ml (¼ cup) of white wine vinegar
1 garlic clove, finely chopped
5ml (1 tsp) of Dijon mustard
30ml (1 tbsp.) of fresh tarragon, coarsely chopped
A pinch of sea salt and pepper
85ml (⅓ cup) of walnuts, coarsely chopped
85 g feta cheese, crumbled
Steps
- Heat 2 tablespoons of olive oil in a large skillet. Add the loaf cubes and walnuts and cook over low-medium heat, stirring frequently, until golden brown. Set aside
- In a bowl, whisk together the remaining olive oil, vinegar, garlic, mustard, salt and pepper.
- Place the toasted bread cubes, beets, walnuts and tarragon in a large bowl. Add dressing and toss to combine.
- Wait about 30 minutes for the flavors to meld and the dressing to soak into the bread.
- Sprinkle with feta just before serving.
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