Warm Bean and Chard Panzanella Salad

winter bean and chard panzanella salad with beets.

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

Prep Time 10

Cook Time 1 10

Servings

Calories 832kcal

Author Kylie Mazon-Chambers

Ingredients

For the red wine vinaigrette:

¾ cup extra-virgin olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
2 teaspoons Dijon mustard
Kosher salt, as needed
Freshly ground black pepper, as needed

For the panzanella:

3 medium golden beets
5 tablespoons extra-virgin olive oil, divided
Kosher salt, as needed
Freshly ground black pepper, as needed
1 medium bunch Swiss chard, stems removed and chopped
1 loaf day-old ciabatta bread, cut into 2” pieces
1 (15-ounce) can cannellini beans, rinsed and drained and heated
¼ cup shaved Parmesan

US Customary - Metric

Instructions

For the red wine vinegar:

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.

Notes

Dry the chopped Swiss chard thoroughly after washing. Excess water can make the bread cubes soggy, so towel‑drying the greens before combining helps maintain the ideal crunchy texture in this warm bean and chard panzanella salad.

Nutrition