Roasted Beet Panzanella Salad with Burrata Cheese

🧂 Ingredients

• 3 large beets
• 5 cups bread cut into 1/2 inch cubes

  about one baguette
• 1/4 cup olive oil
• 1/4 tsp salt
• 4 medium tomatoes, chopped
• 1/4 cup red onion, sliced
• 1/2 cup fresh parsley leaves
• 1 cup burrata cheese

  or regular mozzarella cheese
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tsp dijon mustard
• 1 tsp raw honey
• 1/8 tsp sea salt

Instructions

• 1 Scrub beets well. Wrap in parchment paper and roast in 400° oven for 40-60
  minutes or until they yield when pierced with a small knife
  [https://abraskitchen.com/86cl]. Set aside, when beets are cool enough to handle
  dice into eights.
• 2 Toss bread with 1/4 cup olive oil and 1/4 tsp salt, spread in a single layer on
  a baking sheet [https://abraskitchen.com/v83m] and toast in a 350° oven for 10
  minutes. Set aside
• 3 Whisk [https://abraskitchen.com/0fmq] all ingredients together and set aside.
• 4 Toss beets, bread, tomato, onion, and parsley with dressing. Top with burrata
  cheese, serve immediately.

Nutrition Info