Beet & Pickled Rhubarb Panzanella
No matter the season, panzanella is one of my favorite go-to salads—toasted bread, fresh produce, some greens or herbs, and a light dressing is all you need to have a hearty, balanced salad. Here, I pickle the rhubarb and use some of the pickling liquid for the vinaigrette dressing. Balanced with earthy beets, fresh greens and herbs, and tangy goat cheese, this dish is sure to become a staple on your spring table.
Ingredients
1 cup water
1 cup apple cider vinegar
1 cup sugar
1¾ teaspoons kosher salt, divided
½ teaspoon black peppercorns
2 star anise
2 cups sliced rhubarb
3 large beets, well-scrubbed
8 tablespoons olive oil, divided
4 cups cubed sourdough bread
¼ teaspoon ground black pepper
1 teaspoon Dijon mustard
2 cups spring greens (preferably arugula and/or spinach), roughly chopped
1 cup tender spring herbs (mint, cilantro, dill, basil, scallions), finely chopped
4 ounces goat cheese
Directions
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment, and set aside.
To make the pickling liquid, combine the water, apple cider vinegar, sugar, ½ teaspoon salt, black peppercorns and star anise in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt have dissolved, about 5 minutes.
Place the rhubarb in a medium bowl or jar. Pour the pickling liquid over the rhubarb and allow it to sit while you prepare the rest of the meal. You can also do this step up to a week ahead and store the rhubarb in the pickling liquid in the refrigerator.
Slice off the top and bottom of each beet to create flat surfaces. Set the beets on one of their flat ends and cut each one into 8–12 wedges (no need to peel them). Place the wedges on a parchment-lined baking sheet and drizzle with 2 tablespoons olive oil and ½ teaspoon salt.
Roast the beets until tender, about 40-45 minutes.
Meanwhile, toss the bread cubes with 2 tablespoons olive oil, ½ teaspoon salt and ground black pepper in a large bowl. Once the bread is coated with oil and spices, spread the cubes on a baking sheet. Toast the bread cubes in the oven until they’re dry and slightly browned, about 15 minutes. Set aside.
When you’re ready to prepare the salad, strain the pickled rhubarb and remove the peppercorns and star anise. Reserve 3 tablespoons of the pickling liquid and combine it with the Dijon mustard, the remaining 4 tablespoons olive oil and ¼ teaspoon salt in a small bowl. Whisk until smooth and creamy.
Combine the roasted beets, croutons, greens, and herbs in a large bowl. Add the dressing and toss to coat. Serve with hefty dollops of goat cheese.
More Recipes by This Author
Edible in your mailbox
