Roasted Root Panzanella
Preheat your oven to 400°F
Wrap the beets with foil, seal tightly, and place in a roasting pan. Place in oven and roast for approximately an hour, until still firm but roasted through. Remove from the oven when fully roasted. Unwrap the beets, reserving any liquid to use later in the dressing. Peel the beets. Depending upon size, either quarter or cut into eight large pieces. (The idea is to have all of the roots close in size, an attractive visual touch when mixed together in the salad.) Set aside to cool.
Meanwhile, when the beets are in the oven, place the onions, carrots, and squash on an oiled sheet tray, keeping each separate (in case one roasts more quickly than the other). Drizzle with a little olive oil and sprinkle with sea salt, pepper, and thyme. Roast for 25-40 minutes, or until just beginning to brown around the edges. Once the sheet tray of vegetables is roasted, remove from oven and set aside to cool.
Cut or tear the bread into ½-1” pieces and place in a large bowl. Add pumpkin seeds, salt, pepper, and lemon zest. Drizzle with olive oil and toss. Place onto a clean sheet tray and roast in the oven for about 5–10 minutes, or until the bread starts to crisp and the seeds are toasted. Remove from the oven and set aside.
For the dressing, carefully pour the juices from the roasted beets into a bowl and whisk in the olive oil, mint, and mustard, and red wine vinegar. Adjust vinegar-to-olive-oil ratio to your taste. Season with salt and pepper.
Toss the salad gently with the dressing, making sure the ingredients are well coated with the dressing. Top with small pieces of goat cheese. Serve and enjoy!
In Your Glass
This savory, zesty dish lends itself to many great wines. We’ve enjoyed it a number of times with a French rosé, one that is fruit forward, dry and crisp. Depending on what we felt like opening, we’d be just as likely to pull the cork on a Chardonnay with crispness and great fruit such as Red Shoulder Ranch.