Beet and spinach panzanella with pita and pomegranate vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Beet and spinach panzanella with pita and pomegranate vinaigrette

Beet and spinach panzanella with pita and pomegranate vinaigrette

Soy-Free, Mediterranean, Vegetarian, Protein Plus

2 Servings, 740 Calories/Serving

20–35 Minutes

Panzanella is traditionally a Tuscan salad of bread and tomatoes. But we wanted to                                                     give it a little Eastern Mediterranean twist with pan-crisped pita, roasted beets, fresh spinach, and citrusy sumac.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces organic beets
  • 4 eggs
  • 2 Atoria’s Family Bakery whole grain pita breads
  • 3 tablespoons dry-roasted almonds
  • 1 teaspoon sumac
  • 1 organic red onion
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pomegranate molasses
  • 5 ounces organic baby spinach or other leafy greens
  • 3 tablespoons crumbled goat cheese

Nutrition per serving

Calories 740, Total Fat 43g (55% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 320mg (107% DV), Sodium 540mg (23% DV), Total Carb. 64g (23% DV), Fiber 11g (39% DV), Total Sugars 23g (Incl. 1g Added Sugars, 2% DV), Protein 27g
Contains: Milk, Eggs, Tree Nuts (almond), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the beets

Heat the oven to 425°F.

  • Peel the beets; cut the beets in half lengthwise, then crosswise into ½-inch-thick half-moons.

On a sheet pan, drizzle the beets with 1 to 2 teaspoons oil; season with salt and pepper and toss to coat. Spread in an even layer and roast, stirring halfway through, until the beets are tender, 20 to 25 minutes. Let cool. Meanwhile, prepare the rest of the meal.


Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks and 6 minutes for soft-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water is heating and the eggs are cooking, prepare the pita breads and almonds.


Prep and toast the pita breads and almonds

  • Tear the pita breads into 1-inch pieces. 
  • Coarsely chop the almonds.

In a medium frying pan over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Add the pita breads and almonds and cook, stirring occasionally, until the pita is crisp and the almonds are lightly browned and fragrant, 5 to 7 minutes. Transfer to a medium bowl. Sprinkle with the sumac, season to taste with salt and pepper, and toss to combine. While the pita and almonds are cooking, prepare the salad.


Make the pomegranate vinaigrette and the salad

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Cut the eggs in half lengthwise.

In a large bowl, stir or whisk together the balsamic vinegar, pomegranate molasses, and 1 to 2 tablespoons oil; season to taste with salt and pepper. Add the spinach, onion, and beets and toss to combine; season to taste with salt and pepper.


Transfer the salad to individual bowls. Top with the pita bread, almonds, goat cheese, and eggs and serve.

Kids Can!
  • Drizzle the beets with oil and season.
  • Fill a bowl with ice water.
  • Peel the eggs.
  • Tear the pita breads.
  • Assemble the salad.