| Yield: | 4 servings |
Ingredients
- 2 bunches mixture red and gold baby beets
- 3 shallots
- Extra-virgin olive oil
- 2 sprigs marjoram, thyme, and oregano
- Kosher salt and freshly ground black pepper
- 4 slices pancetta, sliced into small pieces
- 1 log goat cheese, refrigerated
- 1 loaf Italian bread, cut into crouton-sized pieces
- 1/2 lemon, juiced
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1/2 orange, juiced
- 1 handful dates
- 1 large handful arugula
Instructions
- Preheat the oven to 350 degrees F.
- Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.
- In saute pan, cook pancetta until crisp.
- Meanwhile refrigerate goat cheese so it is easier to break up over the salad later.
- Toss the bread chunks with 1⁄4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.
- While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 663 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 8 g |
| Sugar | 35 g |
| Protein | 22 g |
| Cholesterol | 39 mg |
| Sodium | 946 mg |
Reviews
Family loved it. Just add the goat cheese at the end.
Confused. Printed recipe calls for goat cheese. Video adds dates but no goat cheese? No worries; I like it all, but a little consistency would be great for those following a recipe.
A bit sweet, more exact measurements would have been more helpful but generally good, rich and filling. Next time, I think I will use less honey and allow the dressing and ingredients to meld a little longer.
How to turn the ordinary into the sublime.
In a word, terrific.
In a word, terrific.
This recipe has problems. There aren’t enough measurements. For the beets, a weight would be nice. How much goat cheese? This is a strong flavor, and logs come in different sizes. How much pancetta? Thick or thin cut, both are common? And Italian loafs come in several sizes, baguette or ciabatta. At lastly, I hate it when chefs say “handful” especially male chefs because their hands are usually a lot bigger than most females. Since I didn’t have measurements for so much, my salad turned out too sweet. Either my bunch of beets and handful of raisins were too big, or my log of goat cheese, slices of pancetta and handful of arugula were too small. Frankly I’m mad at myself for not noticing the problems before I attempted it, but mostly I’m mad at the chef for being so vague. Also, I just calculated the calories for this salad and it’s over 800 calories per serving, outrageous. It does not taste like an 800 calorie meal. What a waste of time, money, and calories.
Great salad. I have made it many times. I made this salad at Christmas and everyone loved it.
So I live in Switzerland this year, where they have beets pre-cooked and packaged nearly as much as they do their chocolate.
I made this recipe alongside a beef stew and made it without pancetta since a dinner guest is a vegetarian. BIG hit. One friend had never liked beets until this salad. It was even good the next day! Toasting the bread kept it from going too soggy.
Then, an encore presentation for a Christmas party in Nashville. One man and his two year old son couldn’t stop eating it. Another friends swiped the recipe to make it for her family the next day for a Christmas dinner.
Since I didn’t have to roast the beets in Switzerland, and I used canned beets in the States, I sauteed the onion and pancetta with the herbs separately. Am making it again to go along soups tomorrow night as we’re expecting lots of snow tomorrow in Switzerland!
The roasted beets made this salad special. I used feta instead of goat cheese because I made it for a dinner party. Everyone raved how good it was. I will definitely make this again.
This recipe wasn’t bad. I did love the dressing with the goat cheese and I used bacon. My family didn’t like the beets but next time I make it I will omit the beats. You should at least try this recipe. It was a nice change to a regular salad.
Donna
Panzanella is one of my favorite light dishes of the summer. This recipe is a nice way to savour panzanella in the cooler months. I altered the recipe somewhat. The first time I made this I had the cutest little red beets (no golden) so, to keep it colorful I used dried apricots instead of the dates. I also use cipollini onions. I seldom juice a citrus unless I zest it first so I also added orange and lemon zest to the dressing.