Best with Cooked Beets

Love Beets One Pan Panzanella with Beetroot, Heirloom Tomatoes and Sourdough

Prep Time: 10 // Cook Time: 30 Servings: 4

What to do

  • 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 you’ll Need

  1. Preheat the oven to 180°C, gas mark 4.
  2. 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.
  3. Quarter the Love Beets Cooked Beetroot and cut the tomatoes into equal size chunks, approximately 3cm.
  4. 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.
  5. Roughly chop the tarragon, basil and olives and gently stir through the pan with the caper berry halves.
  6. Drizzle with extra virgin olive oil and serve.