Roasted Beet Salad with Oranges & Gorgonzola

Name: Roasted Beet Salad with Oranges & Gorgonzola
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters white HEINZ Balsamic Vinegar; 2 heads Belgian endive, trimmed, leaves separated; 0 teaspoons freshly ground black pepper; 2 fresh golden beets, trimmed; 118 milliliters ATHENOS Crumbled Gorgonzola Cheese; 1 Tbsp olive oil; 2 oranges, peeled, sliced; 2 fresh red beets, trimmed; 2 shallots, thinly sliced; 6 fresh thyme sprigs

Roasted Beet Salad with Oranges & Gorgonzolan is a gluten free, primal, and vegetarian side dish. This recipe serves 4. One serving contains 200 calories, 6g of protein, and 8g of fat. If you have olive oil, belgian endive, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Heat oven to 425F.

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Oven

Place beets in roasting pan or on baking sheet; drizzle with oil.

Ingredients you will need

Beet

Cooking Oil

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Baking Sheet

Roasting Pan

Bake 45 min. to 1 hour or until tender.

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Oven

Remove from oven; cool 20 min.

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Oven

Remove skins. Slice beets; cut slices into strips.

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Beet

Meanwhile, bring vinegar and thyme to boil in small saucepan. Simmer on low heat 10 min. or until reduced to about 3 Tbsp. liquid, stirring occasionally. Strain and cool.

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Vinegar