This panzanella recipe is dressed up for the winter holidays thanks to a cranberry-juice vinaigrette.
Preheat oven to 425°F. For dressing: In a small bowl whisk together juice, vinegar, honey, 1/3 cup olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper.
Place beets in a medium bowl. Add 2 Tbsp. of the dressing; toss to coat. (If using both red and golden beets, place in separate bowls and add 1 Tbsp. dressing to each bowl; toss to coat.) Place beets on one side of a 15×10-inch baking pan coated with nonstick cooking spray. Place shallots on the other side of the pan; drizzle with 1 Tbsp. of the remaining dressing. Roast 20 minutes, stirring once.
Meanwhile, in a large bowl toss bread cubes with 2 Tbsp. of the remaining dressing. Add to pan next to shallots. Roast about 15 minutes more or until beets are tender and bread is toasted, stirring once.
Transfer beets, shallots, and bread to a platter or large shallow bowl. Top with cranberries and herbs. Serve with remaining dressing. Serves 6.