A Great Roasted Beet Salad !!! Another summer salad...

2 Bunches of red and gold baby beets

3 shallots

Extra Virgin Oliv Oil

2 sprigs each of marjoram, thyme and oregano

salt and pepper

4 sl pancetta sliced into small pieces (you can substitute bacon if necessary)

1 log goat cheese, refrigerated

1 loaf Italian bread, cut into crouton-sized pieces

1/2 lemon, juiced

1/4 c honey

2 tb balsamic vinegar

1/2 orange, juiced

1 handful dates

1 lg handful arugula

preheat oven to 350 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 the EVOO, marjoram, thyme and oregano and season with s & p.  Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.

(this can also be done on the grill)

In saute pan, cook the pancetta until crisp.

Toss the bread chunks with oil until bread is a little wet.  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 tb oil, salt, pepper, and stir together.  Remove beets and bread from oven, peel shallots and add to bowl.  Stir together and season with salt and pepper.  Add pancetta and arugula.