Autumn Panzanella with Roasted Beets

The first time I saw someone prepare a bread salad was during the Texas Book Festival a couple of years back. Lynne Rossetto Kasper from The Splendid Table was there to demo a recipe from one of her books, and the whole concept sounded so amazingly delicious that I ran home that very night to make one myself.

Hot, crusty chunks of bread sauted in fat, garlic, and spices, tossed with crisp lettuce and chunky vegetables… What’s not to like?

I put a big fat fried egg on top of this because that’s how I do. This whole rigamarole could easily be veganized by omitting the butter, egg and cheese. In that case, I’d recommend adding some fat and protein back to the mix by including sliced avocado and some marinated tofu or tempeh. Actually, plain old beans would be great too.

Autumn Panzanella with Roasted Beets
Serves two

Ingredients

For the Roasted Beets:

• 2 golden beets, peeled and sliced
• 1 tablespoon olive oil
• salt and pepper to taste

For the Dressing:

• 1 tablespoon mustard
• 2 tablespoons balsamic vinegar
• 2 tablespoons virgin olive oil
• salt and pepper to taste

For the Croutons:

• 1 small loaf of stale bread, cut into bite-size cubes
• 1 tablespoon olive oil
• 1 tablespoon butter (or more olive oil)
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad:

• 4 cups lettuce, rinsed and chopped
• 1 carrot, shredded
• 1/4 cup crumbled goat cheese or feta
• 2 eggs

Directions

1. Preheat the oven to 350 degrees. Toss the beets with oil, salt and pepper, then lay out on a baking sheet lined with parchement or silpat mats. Roaste for 30 – 45 minutes, or until tender.
2. Whisk together the dressing ingredients, and set aside.
3. Heat a large skillet over medium, then add the butter, olive oil, rosemary, and garlic. Saute the rosemary and garlic for about two minutes, stirring carefully so that they don’t burn. Add the bread, and toss in the pan to coat.
4. Fry the bread in the pan until toasted and brown on most sides. Toss with lemon zest, salt, and pepper.
5. Toss the lettuce, carrots, dressing and croutons together in a large bowl. Divide the salad between two large plates or bowls to serve. Top with cheese and roasted beets.
6. Add another pinch of olive oil or butter to the skillet, let it get nice and hot, then crack the eggs into the pan. Cook the eggs to your liking (try them sunny side up, or over-easy), then place one egg on top of each salad.
7. Eat immediately! 
   

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