Cranberry and Beet Panzanella

This panzanella recipe is dressed up for the winter holidays thanks to a cranberry-juice vinaigrette.

Cranberry and Beet Panzanella
Photo: Carson Downing
Hands On Time:
15 mins
Total Time:
50 mins


  • cup cranberry juice

  • cup olive oil

  • 1 tablespoon red wine vinegar

  • 1 tablespoon honey

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 4 medium red and/or golden beets (about 1 1/2 pounds total), trimmed, peeled, and cut into 1/2-inch wedges

  • 2 shallots, cut into wedges (1/2 cup)

  • 4 cup 1-inch artisan bread cubes

  • ½ cup dried cranberries

  • 2 cup mixed fresh herb leaves, such as parsley, mint, and/or dill


  1. Preheat oven to 425°F. For dressing: In a small bowl whisk together juice, vinegar, honey, 1/3 cup olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper.

  2. Place beets in a medium bowl. Add 2 Tbsp. of the dressing; toss to coat. (If using both red and golden beets, place in separate bowls and add 1 Tbsp. dressing to each bowl; toss to coat.) Place beets on one side of a 15×10-inch baking pan coated with nonstick cooking spray. Place shallots on the other side of the pan; drizzle with 1 Tbsp. of the remaining dressing. Roast 20 minutes, stirring once.

  3. Meanwhile, in a large bowl toss bread cubes with 2 Tbsp. of the remaining dressing. Add to pan next to shallots. Roast about 15 minutes more or until beets are tender and bread is toasted, stirring once.

  4. Transfer beets, shallots, and bread to a platter or large shallow bowl. Top with cranberries and herbs. Serve with remaining dressing. Serves 6.

Nutrition Facts (per serving)

255 Calories
13g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 255
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Sodium 389mg 17%
Total Carbohydrate 35g 13%
Total Sugars 18g
Protein 4g
Vitamin C 34.5mg 173%
Calcium 46mg 4%
Iron 2.7mg 15%
Potassium 398mg 8%
Folate, total 89.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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