Golden Beet Panzanella

September 25, 2019

By Lauren Zito @eatprettynyc

This is one of those recipes that you don't really need exact measurements for.  The key to this salads success is the freshness of your ingredients.  Just use whatever greens you have on hand toss everything together.  Simple!  

Serves 2


1 bunch gold beets

Mixed greens (mizuna, kale or whatever you have on hand)

Half loaf of sourdough

1 ball mozzarella 

Olive oil

Red wine vinegar 





  1. Preheat oven to 400 degrees.  Cut stems off beets and set aside.  Place beets in shallow baking dish and fill half way with water.  Cover with foil and bake in oven until tender, about 1 hour.  
  2. Slice bread into thick slices then cut into cubes.  Place on baking sheet and drizzle with a bit of olive oil.  Put in oven and bake for about 8 minutes or until crisp but not browned.  Let cool and set aside.
  3. Rinse and dry your greens (including the beet leaves) and pile onto a serving plate.  
  4. Shred mozzarella by hand and scatter on top of the greens.  
  5. When beets are tender, remove from oven and let cool a bit.  Rub skins off and discard.  Cut into quarters or whatever shape you desire.  Arrange cooked beets on top of salad.
  6. Add bread to salad and season everything with salt and pepper.  Drizzle equal parts olive oil and red wine vinegar and toss. 


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