Golden Beet Panzanella
4 slices crusty multigrain bread, toasted and cubed into 1" pieces (about 2 cups)
4 medium golden beets, roasted, peeled and diced
4 oranges, peel and white pith removed, cut into segments
¼ cup sunflower seeds
⅓ cup pistachios, crushed
⅓ cup chopped fresh parsley
1 tablespoon chopped mint (optional)
1 tablespoon Sumac (half to mix with the salad, half to top the salad)
salt and pepper, to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 tablespoon finely minced shallot
½ teaspoon honey
¼ teaspoon sumac
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Combine all the dressing ingredients into a container and blend well. This can be made ahead of time to allow flavors to develop.
Preheat oven to 400F. Wrap beets in foil and roast for about 1 hour until tender. Peel and dice.
Toast the bread slices, cut into cubes and set aside.
Prepare all other ingredients and set aside.
See the whole recipe at http://oatandsesame.com/2016/05/golden-beet-panzanella/