Beetroot Panzanella - Veganuary

Name: Beetroot Panzanella - Veganuary
Total time: 30 min
Ingredients: 2 large ripe tomatoes; 1 thick slice of sourdough bread; 1 clove garlic; A sprig of fresh rosemary; 1 tbsp salt and pepper; 2 beetroots, boiled, peeled and diced; A handful of curly kale or cavolo nero, shredded and blanched for 3 minutes in boiling water; 8 cherry tomatoes, halved; 1/4 red onion, finely sliced; 1 tbsp hazelnuts, roughly chopped; For the dressing:; 2 tsp olive oil; 1/2 tsp maple syrup; Salt and pepper

veganuary.com

Tuscany in a bowl! Follow our simple recipe to make your own Beetroot Panzanella!

View full recipe on veganuary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

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Ingredients

2 large ripe tomatoes
1 thick slice of sourdough bread
1 clove garlic
A sprig of fresh rosemary
1 tbsp salt and pepper
2 beetroots, boiled, peeled and diced
A handful of curly kale or cavolo nero, shredded and blanched for 3 minutes in boiling water
8 cherry tomatoes, halved
1/4 red onion, finely sliced
1 tbsp hazelnuts, roughly chopped
For the dressing:
2 tsp olive oil
1/2 tsp maple syrup
Salt and pepper