Chia and Supergrain Sweet Beet Salad

What You'll Need:

• 4 cups of 1/2 -inch bread cubes, cut from Stonemill Bakehouse Chia and Supergrains bread
• ½ cup of avocado oil
• 1 ½ tablespoons of balsamic vinegar
• 3 tablespoons of orange juice
• 2 oranges
• 2 purple beets, peeled and cut into cubes
• 1⁄3 cup of pomegranate seeds
• ¼ teaspoon of garlic, minced
• 2 cups of romaine lettuce cut into bite-size pieces
• 2 cups of arugula cut into bite-size pieces
• ½ cup of chopped parsley
• ½ cup of mixed cilantro, chives, and dill
• ½ cup of celery, diced
• 2 ounces of goat cheese, crumbled
• Salt (preferably Himalayan pink salt)

What You'll Need To Do:

• Turn your oven on to 350° F.
• Place the Chia & Supergrains bread cubes on a baking sheet, drizzle with avocado oil and toss.
• Toast bread in the oven until golden (5 to 10 minutes), then remove and cool.
• Increase oven temperature to 400° F.
• Place beets on a casserole-type dish, drizzle with a bit of oil, add a little water, and cover with foil.
• Roast until tender (about 45 minutes). Let cool.
• Whisk oil, orange juice, garlic, vinegar, and a sprinkle of salt together in a bowl.
• Cut the rind off the oranges (squeezing as much juice as you can into the dressing bowl) including the white part.
• Slice the orange, then cut the rounds into triangular segments.
• Squeeze the rest of the juice from the peel into the dressing.
• Place bread cubes, herbs, celery, oranges, greens, and capers into a bowl.
• Toss with the dressing.
• Top with beets, goat cheese, and pomegranate. Then, and this is our favourite part, dig in.