Recipe courtesy of Tyler Florence
4 servings
4 servings


  • 2 bunches mixture red and gold baby beets
  • 3 shallots
  • Extra-virgin olive oil
  • 2 sprigs marjoram, thyme, and oregano
  • Kosher salt and freshly ground black pepper
  • 4 slices pancetta, sliced into small pieces
  • 1 log goat cheese, refrigerated
  • 1 loaf Italian bread, cut into crouton-sized pieces
  • 1/2 lemon, juiced
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 1/2 orange, juiced
  • 1 handful dates
  • 1 large handful arugula


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.

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