Name: Beet and Rye Panzanella
Cook time: 20 minutes
Yield: 4 Servings
Ingredients: 1½ pounds small beets, any color, scrubbed (about 10); ½ small red onion, thinly sliced; 3 tablespoons white wine vinegar, plus more for serving; Kosher salt; ½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups); 4 tablespoons olive oil, divided, plus more for serving; Freshly ground black pepper; 1 large orange; 4 ounces ricotta salata (salted dried ricotta), crumbled; 1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)

Alex Lau

Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.

Recipe notes