Roasted Two-Beet Panzanella Salad – We Heart Local BC

Roasted Two-Beet Panzanella Salad

Roasted Two-Beet Panzanella Salad

Recipe and photo courtesy of BCfresh
This colourful, rustic salad toss combines Mediterranean ingredients, such as fresh basil, tomatoes and olive oil with a duo of tender roasted beets. It’s ideal as a side dish with grilled chicken or steak.


Roasted Vegetables:

  • 8 oz (250 g) BCfresh gold beets, peeled and cut into 1/2-inch (1 cm) cubes
  • 8 oz (250 g) BCfresh red beets, peeled and cut into 1/2-inch (1 cm) cubes
  • 3 tbsp (45 mL) olive oil, divided
  • 1/2 tsp (2 mL) salt, divided
  • Four slices sourdough bread (each about 1/2 inch/1 cm thick)


Caper-Garlic Dressing:

  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) sherry vinegar
  • 1 tbsp (15 mL) coarsely chopped drained capers
  • 1 small clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper



  • 1 cup (250 mL) loosely packed baby spinach
  • 1 cup (250 mL) halved cherry tomatoes
  • 1/2 cup (125 mL) diced English cucumber
  • 1/2 sweet yellow pepper, thinly sliced
  • 1/3 cup (75 mL) thinly sliced red onion
  • 1/3 cup (75 mL) crumbled goat cheese (optional)
  • 1/4 cup (60 mL) chopped fresh basil



Caper-Garlic Dressing:

  1. In large bowl, whisk together oil, vinegar, capers, garlic, salt and pepper.


  1. Preheat BBQ/grill to medium heat. In bowl, toss gold beets with 1 tbsp (15 mL) olive oil and half of the salt; place on one half of double-layer foil square. Fold foil over and crimp edges together to create a half moon–shaped packet. Repeat with red beets, 1 tbsp (15 mL) oil and remaining salt.
  2. Grill packets, with BBQ lid down, side by side over medium heat, turning once, for 50 to 60 minutes or until beets are tender when pierced with tip of paring knife. Carefully transfer beets and any juices to separate bowls, discarding foil; set aside.
  3. Meanwhile, brush bread all over with remaining olive oil. Grill over medium heat, turning once, for 1 to 2 minutes per side or until toasted and lightly charred. Transfer to cutting board; let cool and cut into 1/2-inch (1 cm) cubes.
  4. Add bread cubes, spinach, tomatoes, cucumber, yellow pepper, onion, and yellow beets with juices to bowl with dressing; toss to coat. Top with drained red beets. Sprinkle with basil and goat cheese, if using.



  • To avoid staining, wear plastic gloves while peeling and chopping red beets.
  • Sherry vinegar can be replaced with apple cider vinegar if desired.


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