Vegan Jamaican Beet and Feta Panzanella Salad | VegNews

Ingredients

• For the panzanella: 
• 2 large beets, peeled and quartered
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 thick slices of hard dough bread, cut into chunks
• ¾ cup cherry tomatoes, halved
• ¾ cup radishes, sliced
• ¼ cup mint leaves, finely sliced
• ⅔ cup
• vegan feta
• , crumbled
• ¼ cup basil leaves, roughly torn
• For the dressing: 
• 1 garlic clove, finely chopped
• 3 tablespoons balsamic vinegar
• Juice of ½ lemon