Roasted Beet And Carrot Panzanella

Preheat oven to 35

In a large pot melt the butter. Stir in 1/4 cup sugar and salt. Stir until the sugar dissolves and remove from the heat.

Add bread cubes and toss to coat. Arrange the bread out onto a baking sheet in a single layer. Toast for about 15 minutes, tossing every 5 minutes to make sure all bread surface areas get golden and crunchy.In the meantime, place half the chopped strawberries in a small bowl and mash them with the remaining 2 tablespoons of brown sugar. Keep mashing until berries are super juicy and appetizingly chunky this is your dressing.When the bread cubes are done toasting (and have had a few minutes to cool and crisp up), toss them in a big bowl with the mashed berries.

Add the remaining chopped strawberries and toss a bit more. Give the yogurt a good stir, and serve on the side garnished with poppy seeds (feel free to sweeten it a bit to your liking).BLT Panzanella from Meredith at Whats For Lunch?

Serves 4-6Ingredients1/2 large loaf ciabatta bread, cubed3 ounces slab bacon, cut into chunks1 teaspoon Dijon Mustard

Juice of 1/2 lemon

Zest of 1/4 lemon

Salt and fresh cracked black pepper, to taste1 teaspoon bacon drippings3 tablespoons extra virgin olive oil3 small to medium sized tomatoes, largely diced3 handfuls arugula or spinach, chopped

Merediths directions

Preheat oven to 35

In a single layer on a cookie sheet, place cubed bread. Toast in oven until golden and dried through completely. In a medium sized saute pan, cook bacon until slightly crispy and nicely browned.

Remove to paper towels, reserve 1 tsp drippings.

Combine the dijon, lemon juice, zest, salt and pepper to taste.

Whisk together bacon drippings and olive oil, then add in a slow stream to Dijon mixture. Toss tomatoes, bacon, bread, salt and fresh cracked black pepper with dressing. Just before serving, toss in arugula.Roasted Beet and Carrot Panzanella from Happyolks

Serves 4Ingredients3 medium golden beets, and 3 medium red beets, stems trimmed1 Tbsp olive oil, dividedjuice of 1 lemon, divided2-4 sprigs of fresh thyme4 cloves of garlic, minced, plus more for roastingsalt and pepper8 carrots cut into sticks2 cups of 1 inch cubed (leftover) multi-grain loaf1/2 cup goat cheese

Preheat oven to 42

Wrap beets with a splash of water, some of the olive oil, lemon juice, 2 sprigs of thyme, a few cloves of garlic, salt and pepper tightly in foil with skin, then roast 1 hour . Carefully unwrap, and when cool, rub off skins with a paper towel and discard. Chop beets into 1/2 cubes and transfer to a bowl.When there is about 15 minutes left on the timer for the beets, toss carrots and chopped bread with olive oil, garlic, and a little lemon in a bowl, then bake on a cookie sheet with parchment paper until the timer runs out. As soon as you pull the beets out, switch the oven over to broil mode and move the carrots to the top rack. As the beets cool, keep a close eye on the oven to make sure things dont go up in flames. The carrots should be slightly browned and the croutons crispy.When all the components are done, mix together well in a large bowl with goat cheese and extra leaves of thyme and some salt and pepper to taste. Viola. Soft, buttery beets and carrots, crispy croutons, and creamy goat cheese. Bon Appetit!Print PDFOriginally posted on Tuesday, June 21st, 2011 prev | Giveaway: Summer Popsicle Winners!Bored At Work: Food Planning | next