Golden Beet Panzanella

Panzanella is one of my favorite salads. Who doesn’t love a salad with toasted bread that sops up all the juicy goodness from the dressing?

This was inspired by the sunny day we had yesterday. Golden sunny beets, lemony sumac vinaigrette, zesty orange segments and parsley for a superfood boost. Sunshine in a salad.

4 slices crusty multigrain bread, toasted and cubed into 1″ pieces (about 2 cups)
4 medium golden beets, roasted, peeled and diced
4 oranges, peel and white pith removed, cut into segments
¼ cup sunflower seeds
⅓ cup pistachios, crushed
⅓ cup chopped fresh parsley
1 tablespoon chopped mint (optional)
1 tablespoon Sumac (half to mix with the salad, half to top the salad)
salt and pepper, to taste

Sumac Vinaigrette
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 tablespoon finely minced shallot
½ teaspoon honey
¼ teaspoon sumac
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste

View the full recipe at www.oatandsesame.com →