This warm version of a panzanella salad is served with white beans and Swiss chard with roasted golden beets in a simple red wine vinaigrette and garnished with Parmesan.
Course Salad
Cuisine Italian
Keyword beans, beets, chard, panzanella, white beans
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Servings 4
Calories 832kcal
Ingredients
For the red wine vinaigrette:
¾cupextra-virgin olive oil
¼cupred wine vinegar
2clovesgarlic,minced
2teaspoonsDijon mustard
Kosher salt,as needed
Freshly ground black pepper,as needed
For the panzanella:
3medium golden beets
5tablespoonsextra-virgin olive oil,divided
Kosher salt,as needed
Freshly ground black pepper,as needed
1medium bunch Swiss chard,stems removed and chopped
1loaf day-old ciabatta bread,cut into 2” pieces
1(15-ounce)can cannellini beans, rinsed and drained and heated
Add all ingredients to a small bowl. Whisk to combine until the vinaigrette has emulsified. Season to taste with salt and pepper.
Use or store the vinaigrette in a container with a lid. Store, refrigerated, for 3 to 5 days.
For the panzanella:
Heat oven to 400ºF (200ºC).
Trim the tops off the beets if needed and scrub completely. Drizzle the beets with olive oil and season with salt and pepper. Individually wrap each beet tightly in aluminum foil. Roast until the beets are tender, about 1 hour.
Remove from the oven and let the beets cool. Once cool to the touch, rub the beets to peel the skins and discard. Cut the beets into quarters.
Add the chard, stale bread, beans and beets to a large bowl. Add the red wine vinaigrette and toss to combine. Top with the shaved Parmesan and serve.