Beetroot Panzanella Recipe | Veganuary

Name: Beetroot Panzanella Recipe | Veganuary
Total time: 30 min
Ingredients: 2 large ripe tomatoes; 1 thick slice of sourdough bread; 1 garlic clove; 1 fresh rosemary sprig; 1 tbsp salt and pepper; 2 beetroots, boiled, peeled and diced; 30 g 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; 1/4 tsp salt and pepper (to taste)

veganuary.com

This vegan beetroot Panzanella recipe is Tuscany in a bowl! A healthy and hearty vegan lunch to brighten up your day.

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.

Share this recipe:

Ingredients

2 large ripe tomatoes
1 thick slice of sourdough bread
1 garlic clove
1 fresh rosemary sprig
1 tbsp salt and pepper
2 beetroots, boiled, peeled and diced
30 g 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
1/4 tsp salt and pepper (to taste)