Save Recipe Print
Yield:
4 servings
Yield:
4 servings

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.

In saute pan, cook pancetta until crisp.

Meanwhile refrigerate goat cheese so it is easier to break up over the salad later.

Toss the bread chunks with 1⁄4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.

While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Winter Panzanella

Recipe courtesy of Michael Chiarello

Winter Panzanella with Squash and Salami

Recipe courtesy of Food Network Kitchen

Winter Minestrone

Recipe courtesy of Giada De Laurentiis

Panzanella

Recipe courtesy of Ree Drummond

Panzanella

Recipe courtesy of Food Network Kitchen

Panzanella

Recipe courtesy of Giada De Laurentiis

Panzanella

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.