Golden Beet Panzanella

• 4 slices crusty multigrain bread, toasted and cubed into 1" pieces (about 2 cups)
• 4 4 medium golden beets, roasted, peeled and diced
• 4 oranges, peel and white pith removed, cut into segments
• 1/4 cup sunflower seeds
• 1/3 cup pistachios, crushed
• 1/3 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
• Sumac Vinaigrette
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon finely minced shallot
• 1/2 teaspoon honey
• 1/4 teaspoon sumac
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

1. Sumac VinaigretternCombine all the dressing ingredients into a container and blend well. This can be made ahead of time to allow flavors to develop.
2. Salad PreprnPreheat oven to 400F. Wrap beets in foil and roast for about 1 hour until tender. Peel and dice.rnToast the bread slices, cut into cubes and set aside.rnPrepare all other ingredients and set aside.
3. Salad AssemblyrnCombine the beets, orange segments, sunflower seeds, herbs and spices in a large bowl.rnToss with half of the dressing. Add salt and pepper to taste.rnIf eating immediately, add the cubed bread and more dressing. Toss until the bread cubes are coated with dressing.rnSprinkle the pistachios on top along with additional sumac, salt and pepper to taste.
4. If making this ahead of time, toss with the bread cubes right before serving.

crusty multigrain bread, golden beets, oranges, sunflower seeds, pistachios, parsley, mint, salad, salt, vinaigrette, freshly squeezed lemon juice, white wine vinegar, shallot, honey, sumac, extravirgin olive oil, salt

Taken from food52.com/recipes/54943-golden-beet-panzanella (may not work)