Beet and Rye Panzanella - AMY'S GARDEN

Ingredients

• 1½ pounds small beets, any color, scrubbed (about 10)
• ½ small red onion, thinly sliced
• 3 tablespoons white wine vinegar, plus more for serving
• Kosher salt
• ½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups)
• 4 tablespoons olive oil, divided, plus more for serving
• Freshly ground black pepper
• 1 large orange
• 4 ounces ricotta salata (salted dried ricotta), crumbled
• 1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)