Can I use red beets instead of golden beets?

While red beets can be used, golden beets are specified to maintain the dish's vibrant golden hue and slightly milder flavor. Red beets may bleed and alter the salad's color.

How can I ensure this panzanella is gluten-free?

To make this panzanella gluten-free, use a certified gluten-free multigrain bread for toasting and cubing, as specified in the ingredients list.

What is sumac and why is it used in this recipe?

Sumac is a tangy, reddish-purple spice derived from dried berries, used here in both the vinaigrette and as a topping to add a bright, lemony flavor to the salad.

Can I prepare this Golden Beet Panzanella ahead of time?

Yes, you can prepare the vinaigrette and roast the beets ahead. For the salad, combine ingredients and toss with bread cubes and dressing right before serving to prevent the bread from getting too soggy.

What are the optional ingredients mentioned?

The recipe lists optional fresh mint for an added herbaceous note and vegan feta cheese for a salty, creamy topping, allowing for customization.

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Golden Beet Panzanella
[Vegan, Gluten-Free]

EB By: Emily Brees

Author Bio

Behind the scenes, at Oat & Sesame, you can find me, Emily, a burgeoning gardener, a healthy... Read More

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A vibrant Golden Beet Panzanella salad, tossed with orange segments, toasted bread cubes, pistachios, and fresh herbs, served in a large bowl.

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Golden Beet Panzanella [Vegan, Gluten-Free]

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Panzanella is innovation in salad form times 100. A salad with bread cubes that sop up all the juicy goodness from the dressing? Yes, please. This is sunshine in a salad with golden sunny beets, lemony sumac vinaigrette, zesty orange segments, and parsley for a superfood boost. If your beets... Read More

Ingredients You Need for Golden Beet Panzanella [Vegan, Gluten-Free]

For the Panzanella:

4 slices crusty multigrain bread, toasted and cubed into 1-inch pieces (about 2 cups)
4 medium golden beets, roasted, peeled and diced
4 oranges, peel and white pith removed, cut into segments
1/4 cup sunflower seeds
1/3 cup pistachios, crushed
1/3 cup chopped fresh parsley
1 tablespoon chopped mint (optional)
1 tablespoon sumac (spice) (half to mix with the salad, half to top the salad) (see notes)
Salt and pepper, to taste
Top with vegan feta cheese (optional)

For the Sumac Vinaigrette:

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 tablespoon finely minced shallot
1/2 teaspoon liquid sweetener of choice
1/4 teaspoon sumac
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

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How to Prepare Golden Beet Panzanella [Vegan, Gluten-Free]

To Make the Sumac Vinaigrette:

Combine all the dressing ingredients into a container and blend well. This can be made ahead of time to allow flavors to develop.

To Prep for the Salad:

Preheat oven to 400°F. Wrap beets in foil and roast for about 1 hour until tender. Peel and dice.
Toast the bread slices, cut into cubes, and set aside.
Prepare all other ingredients and set aside.

To Make the Salad:

Combine the beets, orange segments, sunflower seeds, herbs, and spices in a large bowl.
Toss with half of the dressing. Add salt and pepper to taste.
If eating immediately, add the cubed bread and more dressing. Toss until the bread cubes are coated with dressing.
Sprinkle the pistachios on top along with additional sumac, salt, and pepper to taste.
If making this ahead of time, toss with the bread cubes right before serving.