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roasted beet panzanella

The combination of orange and balsamic vinegar along with a touch of sweetness from the honey is a perfect vinaigrette for this simple panzanella salad.

1 medium beet
1 cup day-old ciabatta or sourdough bread, cut into cubes

Orange-Balsamic Vinaigrette
1 teaspoon balsamic vinegar
2 teaspoons honey
Juice from 1/4 orange
Salt, to taste
Freshly ground black pepper
2-3 tablespoons extra virgin olive oil, plus extra for drizzling

1 cup baby arugula
1/8 shallot, thinly sliced
1-2 ounces goat cheese

1. Preheat oven to 400°F. Wrap whole, unpeeled beet in aluminum foil and place on a baking sheet. Roast for 45-55 minutes, until beet is fork-tender. Unwrap and allow to cool on a plate. When cool enough to handle, carefully pull off skin and discard. Cut off ends and cut beet into wedges.
2. Place bread cubes on baking sheet and bake for 5-10 minutes, turning occasionally, until golden brown on all sides. Transfer to a medium bowl and allow to cool.
3. Meanwhile, in a small bowl, combine balsamic vinegar, honey and orange juice and season with salt and pepper. Slowly whisk in olive oil to emulsify. Pour over bread and allow to softened slightly, 5-10 minutes.
4. Add beets, arugula and shallot to bowl and season with salt and pepper. Toss to combine. Transfer to a serving bowl and top with goat cheese and additional olive oil. Serve immediately.

Serves 1.

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