Winter Panzanella with Orange, Roasted Beets, and Pomegranate Seeds

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Ingredients

  •   4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread
  •   1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
  •   2 medium purple beets, peeled and cut into 1-inch cubes
  •   1 1/2 tablespoons balsamic vinegar
  •   3 tablespoons fresh orange juice
  •   1/4 teaspoon minced garlic
  •   Salt
  •   2 large oranges
  •   2 cups leafy greens such as romaine, escarole, or butter lettuce, torn or cut into bite-size pieces
  •   2 cups arugula, torn or cut into bite-size pieces
  •   1/2 cup flat leaf parsley, roughly chopped
  •   1/2 cup mixed herbs such as cilantro, chives, and dill, roughly chopped
  •   1/2 cup diced celery
  •   1 tablespoon bottled capers, drained
  •   2 ounces feta cheese, cut into small cubes
  •   1/3 cup pomegranate seeds

Instructions

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