Roasted Root Vegetable 'Panzanella'
:: Ingredients ::
6 medium beets, diced
3 Tbsp red wine vinegar
2 red onions, peeled and sliced
6 small carrots, sliced lengthwise
1 medium kohlrabi
1/2 squash, sliced (try butternut, kabocha, or winter sweet)
5 slices of seeded bread
1 c. roasted seeds, squash or pumpkin
olive oil
salt
pepper
lemon
:: Directions ::
- Preheat oven to 400 degrees F
- Place beets in deep roasting pan with vinegar, salt, pepper, and a generous splash of olive oil. Toss to coat, cover, and place in oven
- Arrange carrots, onions, and squash on a second pan. Sprinkle with salt and pepper and drizzle with olive oil. (You may find you need a third pan to fit the squash- go for it if you've got the space)
- Once the beets have been roasting for 15-20 mins, place all veggies in oven and roast until tender, approximately 40 minutes
- Remove tender, roasted vegetables from oven and combine, reserving the juices from the beets
- Tear bread into small pieces and place in now empty pan. Scatter over seeds, drizzle with olive oil and fresh lemon juice. Bake until just crisp, approx. 5-10 minutes
- While the bread toasts, make your dressing. Combine reserved beet juices, olive oil, salt, pepper, and any desired herbs
- Transfer all vegetables into serving dish, top with crisp bread and seeds. Stir in dressing until everything is coated with its deep burgundy color
- Enjoy!