Beetroot, pumpernickel and panzanella with pomelo

Name: Beetroot, pumpernickel and panzanella with pomelo
Prep time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 150 g pumpernickel; ½ tbsp maple syrup; 500 g beetroots; 1 garlic cloves; 200 g radicchio; ½ pomelos; 3 tbsp hazelnuts; ½ tbsp Dijon mustard; 4 tbsp orange juice; 6 tbsp olive oil; 2 tbsp red wine vinegar; ¼ tsp chilli powder; ½ tsp salt; a little pepper

Vegan main dish winter

Total: 55 min. | Active: 20 min.

vegan, lactose-free

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The Italian classic panzanella can be reinterpreted very well during the colder months. Oven-roasted beetroot, crispy pumpernickel and fruity pomelo come together in a surprisingly harmonious flavour composition. Sweet, tangy, fresh and roasted nuts add that indispensable extra crunch for any salad.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 portions

Beetroot
500 g	beetroots, cut into slices approx. 2 cm thick
2 tbsp	olive oil
¼ tsp	chilli powder
¼ tsp	salt
a little	pepper

To bake
150 g	pumpernickel, cut into pieces

Vinaigrette
½ tbsp	Dijon mustard
2 tbsp	red wine vinegar
4 tbsp	olive oil
4 tbsp	orange juice
½ tbsp	maple syrup
1	garlic clove, squeezed
¼ tsp	salt

To serve
200 g	radicchio, cut into pieces
½	pomelo, segmented
3 tbsp	hazelnuts, roasted, roughly chopped

How it's done

Beetroot

In a bowl, mix the beetroot with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220 °C. Spread the pumpernickel on a second baking tray lined with baking paper and bake for about 5 mins. Remove both.

Vinaigrette

Place the mustard in a bowl along with all the other ingredients up to and including the salt, mix well.

To serve

Plate up the beetroot, pumpernickel and radicchio. Cut the pomelo into pieces, arrange on top, sprinkle drizzle over, sprinkle with nuts.

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