lunch · vegetarian · vegan · dairy-free
Beet panzanella with orange and mint
Cooked beets and golden sourdough croutons soaked in mustard vinaigrette, served over peppery arugula with orange half-moons and torn mint.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 200°C (400°F). Tear the sourdough into 1-inch pieces, toss with half the olive oil and bake for 12–15 minutes, turning once, until the edges crisp.
-
2
Pat the cooked beets dry and cut them into small wedges. Rinse and dry the arugula and keep it apart from the beets until serving.
-
3
Whisk the red wine vinegar with the Dijon mustard, then add the remaining oil slowly. Toss the beets and warm bread with half the dressing and leave for 5 minutes.
-
4
Cut the peel and white pith off the orange and slice the flesh into half-moons. Tear the fresh mint just before you assemble the salad.
-
5
Spread the arugula over two plates and top with the beet and bread mixture, the orange and the mint. Drizzle with the rest of the dressing.
