beet & Rye panzanella
- 1 ½ pounds small beets, scrubbed
- ½ small red onion, thinly sliced
- 3 tablespoons white wine vinegar, plus more for serving
- ½ loaf rye bread, crusts removed, torn into 1-inch pieces
- 4 tablespoons olive oil, divided, plus more for serving
- Freshly ground black pepper
- 1 large orange
- 4 ounces ricotta salata, crumbled
- 1 cup torn fresh herbs (such as dill, parsley, mint, basil)
Preheat oven to 425?. Place beets in a shallow baking dish and add ½” of water. Cover dish with foil and bake beets until tender, about 40-50 minutes. Let cool slightly.
Meanwhile, toss onion, 3 tablespoons vinegar and a pinch of salt in a small bowl. Mix to combine; set aside.
Toss torn bread and 2 tablespoons olive oil together on a rimmed baking sheet. Season with salt and pepper. Toast bread in the oven, tossing once, until bread is brown and crisp around the edges, about 8-10 minutes.
Rub beets with a paper towel to remove the skins, then halve or quarter and place in a large bowl. Add the onions and liquid. With a sharp knife, remove peel and white pith from the orange. Working over the bowl with the beets, cut between the membranes to release orange segments into the bowl. Squeeze remaining juice from the orange and discard. Add toasted bread, 2 tablespoons of oil, and toss to combine. Let sit for a few minutes.
Just before serving, fold in ricotta and herbs, drizzle with more oil and vinegar, and season with salt and pepper.