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Peel beets and cut into small dice. Slice shallot and toss with beets in olive oil with herbs. Place in roasting pan and roast at 350 degrees for about 30 minutes.
Cook pancetta in sauté pan and set aside. Toss bread cubes in some oil and bake at 350 degrees until dried out to create croutons.
In a large salad bowl mix honey, lemon juice, orange juice, Fustini's balsamic, olive oil salt & pepper to taste. Whisk until well combined. Add beets, dates and lettuce to dressing in the large bowl. Gently toss to coat. Then top with crumbled chevre.
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