Beet and Rye Panzanella

Preparation

1. Step 1

   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.

   Step 2

   Meanwhile, toss onion, 3 Tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside.

   Step 3

   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.

   Step 4

   Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid.

   Step 5

   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.

   Step 6

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