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4 from 1 vote

Citrus Beet Panzanella Salad

Panzanella salad made with toasted rye bread, roasted red and golden beets, segmented oranges, roasted pistachios, pomegranate seeds, dill oil, and whipped ricotta!
Servings 6 people
Author Olivia

Ingredients

  • 1/2 lb Loaf of Rye Bread (Cut into 1 inch cubes)
  • 3 Red Beets (Peeled and cut into wedges)
  • 3 Golden Beets (Peeled and cut into wedges)
  • 2 Oranges (Segmented)
  • 1/2 cup Fresh Dill Leaves + More for Garnish (Picked from stem)
  • 1/2 cup Extra Virgin Olive Oil
  • 1 cup Ricotta
  • 2 tbsp Milk
  • 1/2 cup Roasted Pistachios
  • 1/2 cup Pomegranate Seeds
  • As Needed Kosher Salt and Pepper
  • As Needed Extra Virgin Olive Oil

Instructions

  • Preheat you oven to 400˚F.
  • Line a sheet tray with aluminum foil or parchment paper. Place the beets onto the sheet tray and mix them together with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until the beets are evenly coated. Place the beets into the oven and cook for about 30 minutes, or until they are fork tender. Stir halfway through the cooking process. Once the beets have cooked, remove them from the oven an allow them to cool.
  • Line another sheet tray with aluminum foil or parchment paper. Mix together the rye bread cubes, 1 1/2 tbsp extra virgin olive oil and 1/2 tsp kosher salt together on the sheet tray. Place the sheet tray into the oven and toast for 10 minutes, stirring halfway. You want the bread cubes to be crusty on the outside but still have a little chew in the center. They should not be completely hard throughout like croutons.
  • Place the dill, 1/2 cup of extra virgin olive oil, and 1/4 tsp of kosher salt in a blender and blend until smooth. Pour the oil into a fine mesh strainer then set aside.
  • Then place the ricotta in a blender with the milk and 1/2 tsp of kosher salt. Blend the ricotta until it is smooth. Set aside.
  • To plate the salad, use a spoon to spread a layer of the whipped ricotta onto the plate. Then begin layering the beets, bread cubes, and orange segments on top of the ricotta. Sprinkle the pistachios and pomegranate seeds on top. Drizzle the dill oil on top and garnish with dill fronds. Enjoy!