Roasted Beetroot Panzanella

Name: Roasted Beetroot Panzanella
Ingredients: 6 medium to large golden beets, roasted, peeled, and chopped into 1 inch dice; 1 bunch beet greens, coarsely chopped; 1/2 cup italian flat leaf parsley, coarsely chopped; 1/2 cup basil, coarsely chopped; 3 sprigs thyme, destemmed; 4 ounces sliced almonds, toasted; 1/4 cup sherry vinegar; 1/4 cup extra virgin olive oil, plus extra for finishing; 1/4 cup maple syrup; 2 garlic cloves, crushed; 1/3 loaf whole wheat sourdough, cut in 1 inch cubes and toasted; salt and pepper, to taste