LOVE BEETS ONE PAN PANZANELLA WITH BEETROOT, HEIRLOOM TOMATOES AND SOURDOUGH 2020-03-19T15:27:04+00:00

Project Description

BACK TO ALL
PRINT

BEST WITH COOKED BEETS

LOVE BEETS ONE PAN PANZANELLA WITH BEETROOT, HEIRLOOM TOMATOES AND SOURDOUGH

PREP TIME: 10 MINS // COOK: 30 MINS
SERVES 4

PANZANELLA

WHAT YOU’LL NEED

  • 5 garlic cloves
  • 3 sprigs rosemary, leaves picked
  • 3 slices sourdough
  • 3 tbsp olive oil
  • 375g Love Beets Cooked Beetroot
  • 750g mixed heirloom tomatoes
  • Handful tarragon
  • Handful basil
  • 50g pitted green olives
  • 8 caper berries, halved
  • Extra virgin olive oil, to serve

WHAT TO DO

  • Preheat the oven to 180°C, gas mark 4.
  • Crush the garlic, chop the rosemary and tear the sourdough into bite-size pieces and add to a large baking tray with the olive oil and toss to coat.
  • Quarter the Love Beets Cooked Beetroot and cut the tomatoes into equal size chunks, approximately 3cm.
  • Scatter the beets and tomatoes onto the baking tray and roast for 25-30 minutes, gently tossing half way until the tomatoes are soft but still just holding their shape.
  • Roughly chop the tarragon, basil and olives and gently stir through the pan with the caper berry halves.
  • Drizzle with extra virgin olive oil and serve.