01 - Preheat oven to 350F degrees. In a large pot melt the butter. Stir in the sugar and salt. Stir until the sugar dissolves and remove from the heat.

02 - Add bread cubes and toss, coating the bread cubes. Toss for a minute or so to get decent coverage. Pour the bread out onto a baking sheet and arrange them in a single layer. Toast for about 15 minutes or until bread is well toasted, tossing every 5 minutes to make sure all bread surface areas get golden and crunchy.

03 - Place half the chopped beet roots in a small bowl and mash them with the remaining 2 tablespoons of brown sugar. I found a potato masher works well for this. Keep mashing until berries are super juicy and appetizingly chunky - this is your dressing.

04 - When the bread cubes are done toasting (and have had a few minutes to cool and crisp up), toss them in a big bowl with the mashed beet root. Add the remaining chopped strawberries and toss a bit more.

05 - Give the yogurt a good stir, and serve on the side garnished with poppy seeds (feel free to sweeten it a bit to your liking)