Winter Panzanella

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Serving: Makes 6 to 8 servings

Panzanella sings its best flavors with ripe tomatoes and fresh basil, bringing an early taste of the warm months just waiting around the corner.

Preheat oven to 400 degrees F. Place beets and shallots on a piece of tin foil and sprinkle with oregano, thyme, marjoram, salt and pepper. Drizzle with 1-1/2 tablespoons of oil and gently toss. Fold foil around vegetables, place on a baking sheet, and roast in oven for 1 hour and 30 minutes or until vegetables are tender.
Spread bread cubes on a baking sheet and toss with 1-1/2 tablespoons of oil. Season with salt and pepper. Bake in oven for 5 to 10 minutes or until crispy. Remove from oven and reserve.
Meanwhile, whisk orange juice, vinegar, 4 tablespoons olive oil, honey, lemon juice, salt and pepper. Combine croutons, vegetables, arugula, and dates in a bowl. Drizzle with orange juice mixture, gently toss. Sprinkle goat cheese on top.