Winter Panzanella

“冬のパンツァネラ”

With homemade croutons on hand, I decided to make this Italian bread salad, Panzanella, using hearty, roasted beets for a cosy, seasonal twist.

Ingredients (serves 2)

Beet 4(cut into wedges)

Orange 1

Rosemary 2sprig

Olive oil

Balsamic vinegar  1tbsp

Red onion 1/2(sliced)

Dried cranberry 2tbsp

Roasted hazelnuts  2tbsp

Chopped herbs 1tsp (Chervil、scented thyme )

Croutons 2handful (Recipe for homemade croutons)

1. Place the beets on a parchment-lined baking tray and toss them with 2 tbsp of olive oil, the juice of half an orange, rosemary, and season with salt and pepper. Bake in a 220°C oven for about 40 minutes.

2. Once the beets are cooked through, splash them with balsamic vinegar while still hot and squeeze the juice of the remaining half orange over them.

3. Discard the orange rind and rosemary sprigs. Mix in the rest of the ingredients on the tray, adding the croutons last to maintain their crunchiness. Serve warm, with the cooking juices.