Beetroot Panzanella

Victoria Harley

Beetroot Panzanella
Prep Time: 20M
Cooking Time: 10M
Serves: 2

There's more where this came from!


  1. 2 large ripe tomatoes
  2. 1 thick slice of sourdough bread
  3. 1 clove garlic
  4. A sprig of fresh rosemary
  5. 1 tbsp salt and pepper
  6. 2 beetroots, boiled, peeled and diced
  7. A handful of curly kale or cavolo nero, shredded and blanched for 3 minutes in boiling water
  8. 8 cherry tomatoes, halved
  9. 1/4 red onion, finely sliced
  10. 1 tbsp hazelnuts, roughly chopped
  11. Dressing:
  12. 2 tsp olive oil
  13. 1 tsp red wine vinegar
  14. 1/2 tsp maple syrup
  15. Salt and pepper

Tuscany in a bowl!


Preheat the grill on high.

Roughly chop the tomatoes and tip into a large bowl. Squash them with your hands until all the flesh is reduced to juice.

Rub the slice of bread with the clove of garlic and crushed rosemary. Drizzle with olive oil and place on a baking sheet under the preheated grill. Toast on both sides until golden then carefully cut into rough cubes and add to the tomatoes in the mixing bowl. Mix together and set aside for ten minutes while you prepare the remaining vegetables.

In a separate small bowl whisk together the dressing ingredients.

Add all the other ingredients to the tomatoes and bread and mix well.

Drizzle over the dressing, plate and enjoy.

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