Beet Panzanella

Step 1

Preheat oven to 350.

Step 2

Cut off beet stems, leaving about one inch of green above the root. Place whole beets in a dutch oven (or oven safe pot with a lid). Pour in 1 Tbsp olive oil and rub over every beet, so they are fully coated. Place pot in oven with the lid on, and cook for about 30-45 minutes, depending on the size of your beets, until a knife easily cuts through.

Step 3

While the beets are cooking, prepare the bread. Toss the torn bread with 2 Tbsp olive oil, salt to taste, and a dash of fresh pepper in a bowl. Pour bread onto a baking sheet and place in the oven (on a rack unoccupied by the beets). Toast until lightly brown around the edges, about 8-10 minutes.

Step 4

Remove the stems from the cherry tomatoes if present, and slice in half (or into quarters if it's quite large). Place these in a large salad bowl. Add the fresh torn dill and halved mini bocconcini.

Step 5

When beets are cooked, remove from oven, and once able to handle, rub the skins off the beets (you can use a clean tea towel or paper towel, I just used my hands but it was hot!). Slice into 1/2-1 inch pieces, and place in a bowl with 1 Tbsp white wine vinegar. Place in the freezer for 5-10 minutes to speed cooling.

Step 6

To the bowl of tomatoes, bocconcini, and dill, add the beets and bread. Add remaining 2 Tbsp olive oil and 1 Tbsp vinegar. Toss well. Sample and add more oil and vinegar as needed. Enjoy!