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!

::: Note ::: 
Don't hesitate to improvise and use ingredients you have on hand!
Use any vegetables available to roast. Don't worry if you don't have squash, sweet potatoes work well too.
This recipe can be a meal on its own, a great side, or a nice addition to Melted Cabbage.
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290 Miller Street 

Middleboro, MA 02346

774-271-0145

 tilthandtimber@gmail.com

United States

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Tilth & Timber  2020

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