Beet and Rye Panzanella

It’s a salad, of bread. Make it easier on yourself and use whatever bread you have on hand, and swap the ricotta salata for feta. 

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)

Preheat oven to 425°. Place beets in a shallow 2-qt. baking dish and add water to come ½" up sides. Cover dish tightly with foil and bake beets until tender and a cake tester or paring knife easily slides through flesh, 45–60 minutes. Let cool slightly.
Meanwhile, toss onion, 3 Tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside.


Toss torn bread and 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Bake, tossing once, until bread is golden brown and crisp around edges, 8–10 minutes; set aside.
Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid.


Using a small sharp knife, remove peel and white pith from orange. Working over bowl with beets, cut between membranes to release segments into bowl. Squeeze membranes to release juices; discard. Add reserved toasted bread and 2 Tbsp. oil and toss to combine. Let sit a few minutes for flavors to meld.


Just before serving, fold in ricotta salata and herbs, drizzle with more oil and vinegar, and season with salt and pepper.