Spring Panzanella

Ingredients

  • 1 bunch baby beets

  • ¾ pound sourdough bread loaf

  • 3 tablespoons extra-virgin olive oil

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • cup diced shallot

  • 3 tablespoons white wine vinegar

Tools

  • measuring cups

  • measuring spoons

  • large bowl

  • chopping board

  • knife

  • June Pan

  • rectangular baking pan

  • bread knife

  • foil

  • June Food Thermometer

  • resealable jar

  • June Oven