Beet & Rye Panzanella
1½ pounds small beets, scrubbed (about 10)
½ small red onion, thinly sliced
1 purple daikon radish, French breakfast, watermelon or Easter egg radish, thinly sliced
3 tablespoons white wine vinegar
½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups)
4 tablespoons olive oil, divided, plus more for serving
Freshly ground black pepper
1 large orange
4 ounces ricotta salata, crumbled
1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)
1. Preheat oven to 425°. Place beets in a shallow 2-qt. baking dish and add water to come ½" up sides. Cover dish tightly with foil and bake beets until tender and a cake tester or paring knife easily slides through flesh, 45–60 minutes. Let cool slightly.
2. Meanwhile, toss onion, daikon radish, 3 tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside.
3. Toss torn bread and 2 tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Bake, tossing once, until bread is golden brown and crisp around edges, 8–10 minutes; set aside.
4. Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid.
5. Using a small sharp knife, remove peel and white pith from orange. Working over bowl with beets, cut between membranes to release segments into bowl. Squeeze membranes to release juices; discard. Add reserved toasted bread and 2 Tbsp. oil and toss to combine. Let sit a few minutes for flavors to meld.
6. Just before serving, fold in ricotta salata and herbs, drizzle with apple dressing, and season with salt and pepper.
Creamy Apple Vinaigrette
Makes about 20 oz.
1 1/4 c. good olive oil
1/2 c. apple juice
1/4 c. white balsamic vinegar
3/4 c. Chinese 5 Spiced Apple Butter
1 small shallot, cut into quarters
1 garlic clove
2 tsp. dijon mustard
2 tsp. sugar
1/2 tsp. kosher salt|
1/2 tsp. cracked black pepper
1. Add all ingredients except for the oil to a food processor.
2. Turn on machine, and slowly drizzle in olive oil while processor is running.
3. Taste and re-season, if necessary. Store in a mason jar for up to 1 month.
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