This beet and mandarin orange panzanella salad is so delicious! It has so many great flavors that all work together to create a cohesive and beautifully harmonious salad.
This salad consists of roasted beets, mandarin oranges, toasted sour dough bread, greens and fresh mozzarella or goat cheese.
The vinaigrette is a simple orange, vinegar and olive oil combination that just helps highlight and enhance all of the flavors.
I love to use fresh mozzarella instead of goat cheese because I used to own a goat growing up and had to milk it. That ruined goat cheese for me and now I can’t even handle the smell. However, if you love goat cheese, go for it in this recipe, it will fit perfectly with the beets and oranges.
What you need to make this beet and mandarin orange panzanella salad:
Serves 2
- 1 medium/large beet – roasted, peeled and sliced, instructions below
- 3 generous handfuls of greens – spinach, romaine, spring mix or lettuce of choice all work
- 2 mandarin oranges, peeled and separated into pieces or 1 can mandarin oranges, juice drained
- 1 large slice of sourdough bread
- Olive oil to drizzle over sourdough
- 1/4 cup fresh mozzarella or goat cheese – roughly torn
- Pinch of salt
- Fresh black pepper (optional)
For the vinaigrette:
- 2 tablespoons white vinegar
- 2 tablespoon orange juice
- 2 tablespoons olive oil
- fresh cracked black pepper – to taste
- pinch of salt
- 1 teaspoon honey (optional)
Instructions
- To roast the beets, wrap trimmed beets in aluminum foil and bake in an oven at 400 F. for 1 hour. peel and slice.
- Peel mandarin oranges and separate into segments, don’t worry about removing the membranes on each piece. If using canned mandarins, drain and reserve some of the juice for the vinaigrette.
- Toast the sourdough bread then drizzle bread with olive oil.
- Cut into chunks and set aside.
- Whisk together the vinaigrette ingredients (or you could use a Salad Dressing Shaker, if you’re feeling fancy) and set aside.
- Add greens to a big bowl, then the beets, mandarin oranges, toasted sourdough and cheese.
- Pour over the vinaigrette, add salt and fresh cracked black pepper on top if desired and enjoy!
Here are a few other recipes you may enjoy:
Pear Chicken and Bleu Cheese Salad
Apple Chicken Salad
Golden Beet Lemon and Pistachio Salad
Beet and Mandarin Orange Panzanella Salad
Ingredients
- 1 medium/large beet – roasted peeled and sliced, instructions below
- 3 generous handfuls of greens – spinach romaine, spring mix or lettuce of choice all work
- 2 mandarin oranges peeled and separated into pieces or 1 can mandarin oranges, juice drained
- 1 large slice of sourdough bread
- Olive oil to drizzle over sourdough
- 1/4 cup fresh mozzarella or goat cheese – roughly torn
- Pinch of salt
- Fresh black pepper optional
- For the vinaigrette:
- 2 tablespoons white vinegar
- 2 tablespoon orange juice
- 2 tablespoons olive oil
- fresh cracked black pepper – to taste
- pinch of salt
- 1 teaspoon honey optional
Instructions
- To roast the beets, wrap trimmed beets in aluminum foil and bake in an oven at 400 F. for 1 hour. peel and slice.
- Peel mandarin oranges and separate into segments, don’t worry about removing the membranes on each piece. If using canned mandarins, drain and reserve some of the juice for the vinaigrette.
- Toast the sourdough bread then drizzle bread with olive oil.
- Cut into chunks and set aside.
- Whisk together the vinaigrette ingredients and set aside.
- Add greens to a big bowl, then the beets, mandarin oranges, toasted sourdough and cheese.
- Pour over the vinaigrette, add salt and fresh cracked black pepper on top if desired and enjoy!
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