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Creamy Panzanella Salad

with Yellow Beets & Toasted Walnuts

Cooking time

35 minutes


2 / 4


714 /serving

Panzanella is a classic Tuscan salad that features seasonal veggies tossed with crunchy bread. We love that it gives us an excuse to toast up croutons, which are divine for soaking up our creamy apple cider and sour cream dressing. Tonight we’re combining our crispy croutons with yellow beets, apples, walnuts, mint and feta cheese. Fill your bowls to the top and enjoy this light delight!

We will send you:

  • 1 Shallot (or onion)
  • 225g Yellow beets
  • 1 Apple
  • 140g Baby spinach
  • 1 Bunch of mint
  • 15ml Apple cider vinegar
  • 30g Walnuts
  • 60g Feta
  • 94g Sour cream
  • 1 Ciabatta cluster

You will need:

Large pot
Large pan
Olive oil
Salt & pepper
Total Fat
43 g
Saturated Fat
12 g
1056 mg
Total Carbs
68 g
18 g
21 g
8 g
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Mise en place
Bring a large pot of salted water to a boil. Peel and medium dice the beets. Core and cut the apple into matchsticks; toss with a splash of the vinegar to prevent browning. Peel and thinly slice the shallot. Pick the mint leaves off the stems; roughly chop the leaves. Medium dice the ciabatta.
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Cook the beets
Add the beets to the pot of boiling water. Cook, 15 to 20 minutes or until tender when pierced with a fork. Drain thoroughly and run under cold water. Once cool enough to handle, transfer to a large bowl. Add ½ the mint and drizzle with olive oil; season with S&P. Toss to coat thoroughly.
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Toast the walnuts
While the beets cook, heat a large dry pan on medium-high. Add the walnuts and toast, 1 to 2 minutes, until the nuts are fragrant and lightly golden. Transfer the toasted walnuts to a cutting board. Once cool enough to handle, roughly chop.
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Make the croutons
In the reserved pan, heat a drizzle of olive oil on medium-high. In a bowl, toss the diced ciabatta with olive oil and season with S&P. Add the bread to the pan and toast, stirring often, 5 to 7 minutes or until golden and crispy on all sides. Set aside to cool.
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Make the salad & plate your dish
In a small bowl, combine the sour cream, remaining vinegar and as much of the sliced shallot as you’d like. Slowly whisk in 2 tbsp of olive oil (double for 4 portions). In a large bowl, combine the spinach, remaining mint, apple, dressed beets, croutons, toasted walnuts and feta; season with S&P to taste. Drizzle with as much of the vinaigrette as you’d like and toss to coat. Divide the finished salad between your plates. Bon appétit!