Roasted Beet and Mandarin Panzanella Salad | PC.ca

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Roasted Beet and Mandarin Panzanella Salad

Beet salad with mandarin orange segments and herbs in a wooden bowl

PC Sliced Red Beets

Roasted Beet and Mandarin Panzanella Salad

Beet lovers, rejoice! Frozen PC®Sliced Red Beets are peeled, sliced and ready to pop in the oven, so...

Beet lovers, rejoice! Frozen PC®Sliced Red Beets are peeled, sliced and ready to pop in the oven, so you can enjoy this roasted beet salad without making a mess of yourself and your kitchen. You want the bread to soak up the flavourful dressing, so it’s best to use thirsty day-old slices here.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 25 mins
  • Serves: 6
  • Dish Type: Vegetarian, Canadian, American
  • Season: Fall
  • Course: Main
  • Main Ingredient: Red Beets
  • Amount Per Serving

    % Daily Value

  • Calories

    220 cal

  • Total Fat

    14 g

  • Saturated Fat

    2 g

  • Sodium

    430 mg

  • Total carbohydrate

    21 g

  • Dietary Fiber

    3 g

  • Sugars

    13 g

  • Protein

    3 g

Roasted Beet and Mandarin Panzanella Salad

Beet salad with mandarin orange segments and herbs in a wooden bowl

PC Sliced Red Beets

  • Amount Per Serving

    % Daily Value

  • Calories

    220 cal

  • Total Fat

    14 g

  • Saturated Fat

    2 g

  • Sodium

    430 mg

  • Total carbohydrate

    21 g

  • Dietary Fiber

    3 g

  • Sugars

    13 g

  • Protein

    3 g

How to make

Ingredients

  • 1 pkg (500 g) frozen

    PC®Sliced Red Beets
  • 6 tbsp (90 mL)

    Olive oil
  • 3/4 tsp (4 mL)

    Each salt and black pepper
  • 3 cups (750 mL)

    Cubed crusty bread or baguette (1 inch/2.5 cm cubes)
  • 2 tbsp (25 mL)

    PC®Splendido Balsamic Vinegar of Modena – 2 Leaf
  • 1 tsp (5 mL)

    Each Dijon mustard and honey
  • 3

    PC®Flavour Burst Orri Easy To Peel Mandarin Oranges
  • 2

    Shallots, thinly sliced
  • 1/4 cup (50 mL)

    Torn fresh basil
  • 2 tbsp (25 mL)

    Torn fresh mint

How to make

  • Step 1

    Arrange oven racks in top and bottom thirds of oven. Preheat oven to 425°F (220°C). Toss together frozen beets, 2 tbsp oil and 1/2 tsp each salt and pepper in large bowl. Arrange in single layer on baking sheet. Bake in bottom third of oven, flipping beets once, 15 to 17 minutes. Let cool slightly.

  • Step 2

    Meanwhile, mound bread in centre of separate baking sheet. Drizzle with 1 tbsp oil; toss to coat. Spread in single layer. Bake in top third of oven, stirring once, until golden, 6 to 7 minutes.

  • Step 3

    Whisk together vinegar, mustard, honey, remaining 3 tbsp oil and 1/4 tsp each salt and pepper in separate large bowl. Add mandarins, shallots, basil, mint, beets and bread; toss gently to combine. Let stand 10 minutes. Toss just before serving.

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