Preheat oven to 400.
Cut 2 cups of Artisan bread in about 1-inch cubes and set aside. Place in a bowl and drizzle and toss with olive oil and spices.
Cut beets in slices and set aside.
Line a large cookie sheet with parchment paper. (If you don't have a large cookie sheet use 2 small cookie sheets.)
Pour the seasoned croutons on half of the cookie sheet and place the sliced beets evenly on the other half.
Drizzle the beets evenly with maple syrup, olive oil, salt, and pepper.
Place cookie sheet in the oven and roast for 25-30 minutes turning the croutons halfway through the baking time.
While the beets and croutons are roasting, chop and arrange lettuce in bowls.
When beets and croutons are finished remove them from the oven, let cool slightly and arrange on top of the salads.
Add roughly chopped dill and drizzle with the desired amount of honey dijon vinaigrette.