Roasted Beet and Orange Panzanella Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets and oranges tossed with rye bread, kale, pistachios, and mint create a vegan panzanella salad with wonderful layers of flavor and texture. Hearty enough to serve as a main meal or portioned as an elegant side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium orange
- 2 medium beets (trimmed and peeled)
- 2 cups rye bread (cubed)
- 4 tablespoons olive oil (divided)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 3 cup baby kale
- 2 tablespoons fresh mint leaves (torn)
- 2 tablespoons pistachios (shelled )
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon orange juice (fresh squeezed )
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1353mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 754mg
- Calcium
- 214mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.