Golden Beet Panzanella

• 4 slices multigrain bread crusty, toasted and cubed into 1" pieces, about 2 cups
• 4 golden beets medium, 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 fresh parsley chopped
• 1 tablespoon mint chopped, optional
• 1 tablespoon sumac half to mix with the salad, half to top the salad
• salt
• pepper
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons white wine vinegar
• 1 tablespoon shallot finely minced
• 1/2 teaspoon honey
• 1/4 teaspoon sumac
• 1/4 cup extra-virgin olive oil
• salt
• freshly ground black pepper

1. Preheat oven to 400F. Wrap beets in foil and roast for about 1 hour until tender. Peel and dice.
2. Toast the bread slices, cut into cubes and set aside.
3. Prepare all other ingredients and set aside.

bread crusty, golden beets, oranges, sunflower seeds, pistachios, parsley, mint, sumac half to mix with, salt, pepper, lemon juice freshly squeezed, white wine vinegar, shallot, honey, sumac, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Golden-Beet-Panzanella-1657741 (may not work)