Winter Panzanella With Orange, Roasted Beets And Pomegranate Seeds

• 4 cups half-inch bread cubes, cut from stale baguette or similar bread
• 2 medium purple beets, peeled and cut into 1 inch cubes
• 1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
• 1 1/2 tablespoons balsamic vinegar
• 3 tablespoons fresh orange juice

1. Preheat oven to 350 degrees. Place bread cubes on a baking sheet. Drizzle with a little olive oil and toss to coat. Toast bread in the oven until golden and crisp (about 5 to 10 minutes). Remove from the oven and cool.
2. Turn the oven temperature up to 400 degrees. Place beets into a glass or ceramic casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool.

bread, purple beets, extra virgin olive oil, balsamic vinegar, orange juice

Taken from food52.com/recipes/19796-winter-panzanella-with-orange-roasted-beets-and-pomegranate-seeds (may not work)