Beet Panzanella

Beet Panzanella


  • 2 bunches baby beets (or large beets cut into chunks)

  • 4 shallots, peeled

  • Extra-virgin olive oil

  • 2 sprigs thyme and oregano

  • 4 slices pancetta, sliced into small pieces

  • 1 log goat cheese, refrigerated

  • 1 loaf whole wheat bread, cut into crouton-sized pieces

  • ½ lemon, juiced

  • ¼ cup honey

  • 2 tablespoons balsamic vinegar

  • ½ orange, juiced

  • 1 handful dates, chopped

  • 1 large handful arugula

  • Salt & pepper to taste


  1. Preheat the oven to 350 degrees F.

  2. Wash beets well, cut into chunks, then place on a long sheet of aluminum foil. Split shallots lengthwise and add to foil. Drizzle with extra virgin olive oil, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 40 – 50 minutes.

  3. In saute pan, cook pancetta until crisp.

  4. Toss the bread cubes with 1⁄4 cup oil until the bread is damp with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.

  5. While the bread is baking, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.