Smoked Black Bread Panzanella

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the olive oil, sesame paste, and vinegar. Add the garlic, flaky salt, and bread and toss. Spread the croutons in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until crisp. Remove from the oven and let cool. Keep the oven on.

For the beets: In a cast-iron skillet, toss the beets in the olive oil and vinegar until completely coated. Transfer to the oven and roast until fork- tender and slightly crispy on the outside, 40 to 45 minutes. Remove from the oven and set aside.

For the kale: Line a baking sheet with parchment paper. Brush the kale leaves with the olive oil and arrange them on the baking sheet, making sure the leaves do not overlap. Roast until crisp, 3 to 5 minutes.

Arrange the radicchio leaves, kale, and beets on a platter. Top with the croutons and spoon the smoked ricotta on the side. Drizzle with the olive oil and saba and finish with flaky salt.