Go Back
+ servings
Print Recipe
No ratings yet

Beet and Mandarin Orange Panzanella Salad

Beets, oranges, toasted sourdough and fresh mozzarella make up this delicious play on a panzanella salad.
Prep Time10 minutes
Course: Appetizer, Dinner, healthy, Lunch, Main Course, Salad
Cuisine: appetizer, Dinner, lunch, main course, Salad
Keyword: Beets, cheese, Dinner, Healthy, main course, Salad, sourdough, Weekend Dinner, Weeknight Dinner
Servings: 2 people

Ingredients

  • 1 medium/large beet - roasted peeled and sliced, instructions below
  • 3 generous handfuls of greens - spinach romaine, spring mix or lettuce of choice all work
  • 2 mandarin oranges peeled and separated into pieces or 1 can mandarin oranges, juice drained
  • 1 large slice of sourdough bread
  • Olive oil to drizzle over sourdough
  • 1/4 cup fresh mozzarella or goat cheese - roughly torn
  • Pinch of salt
  • Fresh black pepper optional
  • For the vinaigrette:
  • 2 tablespoons white vinegar
  • 2 tablespoon orange juice
  • 2 tablespoons olive oil
  • fresh cracked black pepper - to taste
  • pinch of salt
  • 1 teaspoon honey optional

Instructions

  • To roast the beets, wrap trimmed beets in aluminum foil and bake in an oven at 400 F. for 1 hour. peel and slice.
  • Peel mandarin oranges and separate into segments, don't worry about removing the membranes on each piece. If using canned mandarins, drain and reserve some of the juice for the vinaigrette.
  • Toast the sourdough bread then drizzle bread with olive oil.
  • Cut into chunks and set aside.
  • Whisk together the vinaigrette ingredients and set aside.
  • Add greens to a big bowl, then the beets, mandarin oranges, toasted sourdough and cheese.
  • Pour over the vinaigrette, add salt and fresh cracked black pepper on top if desired and enjoy!