Spring Panzanella
Ingredients
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1 bunch baby beets
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¾ pound sourdough bread loaf
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3 tablespoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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⅓ cup diced shallot
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3 tablespoons white wine vinegar
Tools
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measuring cups
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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rectangular baking pan
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bread knife
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foil
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June Food Thermometer
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resealable jar
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast setting using the button below.
June Oven
Trim the beets
Separate the greens from the beets, reserving the greens. Trim the rough tops of the beets so they each have a flat surface.
1 bunch baby beets
knife
chopping board
Wrap the beets in foil
Individually wrap each beet in foil with the flat part facing down (the crimped foil seams should be facing up). Leave the largest beet slightly unwrapped. Set the wrapped beets on the June Pan. Using even pressure, carefully insert the June Food Thermometer vertically into the center of the largest beet from the top down. Seal the foil around the June Food Thermometer.
foil
June Pan
June Food Thermometer
Roast the beets
Transfer the June Pan to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. If necessary, tilt the beet with the June Food Thermometer on its side so that the thermometer is not touching the top of the oven. June will notify you when the beets are ready. Carefully open the foil packets to avoid escaping steam. Allow the beets to cool until they can be handled.
Cut the bread
While the beets cook, cut the bread loaf in half crosswise. With the bread cut-side down, cut each half into long slices about 1½” thick. Cut the slices into 1½”-wide strips, then 1½” cubes. You should have about 6 cups.
¾ pound sourdough bread loaf
bread knife
Season the bread cubes
Spread the bread cubes evenly in a baking pan or another June Pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Set aside until the beets are done to allow the bread to absorb the oil.
3 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
rectangular baking pan
measuring spoons
Make the dressing
Combine the shallots, vinegar, lemon juice, Dijon, oil, and salt in a resealable jar or medium bowl. Place the lid on the jar and shake to mix, or whisk to combine in the bowl. Set aside.
⅓ cup diced shallot
3 tablespoons white wine vinegar
2 tablespoons lemon juice
⅓ cup extra-virgin olive oil
¾ teaspoon Dijon mustard
½ teaspoon salt
resealable jar
Preheat the June Oven
When the beets are done, preheat the June Oven to 375°F on the Bake setting using the button below.
Start the salad
Stack the clean beet green leaves (long stems trimmed) and cut them into 1”-wide strips. Cut the asparagus into 1” pieces. Cut the radishes into ¼”-thick slices, using a mandoline if desired.
4 radishes
½ pound asparagus
beet greens
Peel and dice the beets
Peel and cut the beets into 1” pieces. The beets may be slightly charred on the bottom. Just remove the charred bits with the skin, if desired.
Toast the bread cubes
Transfer the pan with the bread cubes to the middle shelf of the June Oven. Bake for 12 minutes, or until the bread is crisp and firm to the touch. June will notify you when the bread is ready. Remove the toasted bread cubes from the June Oven and allow to cool.
Assemble the salad
In a large bowl, combine the cooled bread cubes, sliced beet greens, asparagus pieces, sliced radishes, peas and diced beets. Recombine the salad dressing by shaking the closed jar or whisking it in the bowl. Add the dressing to the salad and toss to combine. If desired, season with salt and pepper and allow the salad to sit at least 10 minutes before serving.
1 cup fresh peas
large bowl
measuring cups
toasted bread cubes
sliced radishes
diced beets
sliced beet greens
salad dressing
asparagus pieces
Serve
Serve the salad.
