 | | Directions |
- Preheat oven to 350°.
- Lay out a large sheet of foil.
- Place beets on the foil leaving enough room around the edges to fold over and seal.
- Lay sliced shallots over the top.
- Lay fresh herbs or sprinkle dried herbs over the top.
- Drizzle olive oil over all.
- Season with salt and pepper.
- Fold foil into a packet and roast in the oven for 30 minutes. Can also roast these on the grill.
- If using fresh beets, they should be fork tender at this point.
- Cook bacon until crisp, set aside on a paper towel to drain.
- Sprinkle bread chunks with olive oil making sure all pieces are sprinkled with the oil.
- Spread them out on a baking sheet and bake until bread begins to brown (10-15 minutes) in a 350° oven. Stir occasionally.
- While bread and beets are cooking, make dressing.
- In a mixing bowl, combine honey, lemon juice, orange juice, vinegar, 4 tablespoons of olive oil, salt and pepper.
- Whisk together.
- When beets are done, open packet and discard the fresh herb stems if you have used fresh.
- Pour rest of foil ingredients onto a large serving platter.
- Stir in bread cubes and figs.
- Pour dressing over the top.
- Add bacon and stir to combine.
- Season with salt and pepper.
- Right before serving, add the arugula and goat cheese.
- Serve warm or at room temperature.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: large serving dish, baking sheet, sauté pan
Servings: 10
|  | | Ingredients | | - | | 4 cans sliced beets - drained or 2 bunches of fresh beets - peeled and sliced |
| - | | 2 shallots - sliced |
| - | | 4 tablespoons olive oil - plus more to drizzle |
| - | | 3 sprigs fresh marjoram or 2 tablespoons dried |
| - | | 3 sprigs fresh thyme or 2 tablespoons dried |
| - | | 3 sprigs fresh oregano or 2 tablespoons dried |
| - | | salt and pepper to taste |
| - | | 3 slices thick bacon - cooked crisp and crumbled |
| - | | 4 ounces goat cheese |
| - | | 1 loaf italian bread - cut into cubes |
| - | | 1/2 lemon - juiced or 3 tablespoons bottled lemon juice |
| - | | 1/4 cup honey |
| - | | 2 tablespoons balsamic vinegar |
| - | | 1/2 orange - juiced or 1/2 cup purchased orange juice |
| - | | 1 handful or figs or dates - chopped |
| - | | 1 large handful or fresh arugula |
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