Warm winter beet, bacon, spinach and goat cheese salad

This salad is called panzanella, because of the ample foccacia croutons.

Roasted red and golden beets, house made foccacia croutons and dates, tossed in a fruity dressing made with Fustini’s Black Currant Balsamic Vinegar, topped with fresh chevre.

2 Bunches Beet (gold, red)
3 Shallots
1 TBSP mixed herbs of your choice
4 slices Pancetta or bacon (small dice)
4-6 oz. chevre
1 loaf Italian bread cut into large croutons
½ lemon juiced
¼ cup honey
2 TBSP Fustini’s Black Currant Balsamic
½ orange, juiced
1 handful dates, chopped
1 large handful spinach
Peel beets and cut into small dice.  Slice shallot and toss with beets in olive oil with herbs.
Place in roasting pan and roast at 350degrees for about 30 minutes.
Cook pancetta or bacon in sauté pan and set aside.
Toss bread cubes in some oil and bake until dried out to create croutons.
In a large salad bowl – to make dressing – mix honey, lemon juice, orange juice, Fustini’s Black Currant Balsamic, 4 TBSP Extra Virgin Olive Oil, salt & pepper to taste.  Whisk until well combined.
Add beets, etc. and all other ingredients (except chevre) to dressing in the large bowl.  Gently toss to coat.  Then top with crumbled or chunked chevre.

Thanks to Fustini’s website for this recipe.


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