Serves: 6

Slow Roasted Beets and Toasted Bread Salad

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


Roasted Beets 

  • 6 bunches red baby beets
  • 1/4 cup olive oil
  • Kosher salt to season
  • Ground black pepper to season
  • 8 sprigs thyme 
  • 1/4 cup champagne vinegar 

Bread Salad 

  • 4 cups sourdough bread, diced 
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup currants 
  • 1/4 cup golden raisins 
  • 1/4 parsley leaves 
  • 1/4 cup reserved beet cooking liquid 
  • Kosher salt and ground black pepper to season 


Roasted Beets: In a large bowl combine the beets, olive oil, kosher salt, black pepper, thyme and champagne vinegar. Mix well to coat the beets and place into a high-sided roasting pan, cover tightly with foil and slide into the center of the oven. Roast for 1 hour or until fork tender. 

Remove beets from the oven and allow to cool until able to handle. Strain the cooking liquid off into another container and peel the skin off of the beets. Cut the beets into small wedges and keep covered at room temperature. 

Bread Salad: Lay the diced bread out onto a baking tray and toast until crunchy in the oven. Remove and toss with the red onions, currants, golden raisins, parsley leaves and beet wedges. Mix well and coat with the beet cooking liquid and season with salt and pepper. 

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