ROASTED BEET SALAD WITH ORANGES & GORGONZOLA

Roasted Beet Salad with Oranges & Gorgonzola image

Enjoy the variety of flavors in this beet salad with oranges! Our Roasted Beet Salad with Oranges & Gorgonzola features a white balsamic reduction for an unparalleled flavor experience. Zip up your menu with this sweet and savory springtime salad today.

Provided by My Food and Family

Categories Recipes

Time 1h35m

Yield Makes 4 servings.

Number Of Ingredients 10

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Ingredients

2 fresh golden beets, trimmed
2 fresh red beets, trimmed
1 Tbsp. olive oil
2/3 cup white HEINZ Balsamic Vinegar
6 fresh thyme sprigs
2 heads Belgian endive, trimmed, leaves separated
2 oranges, peeled, sliced
2 shallots, thinly sliced
1/2 cup ATHENOS Crumbled Gorgonzola Cheese
1/4 tsp. freshly ground black pepper

Steps:

Heat oven to 425°F.
Place beets in roasting pan or on baking sheet; drizzle with oil. Bake 45 min. to 1 hour or until tender. Remove from oven; cool 20 min. Remove skins. Slice beets; cut slices into strips.
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.
Arrange endive, oranges, shallots and beets on serving platter. Drizzle with balsamic reduction; top with cheese and pepper.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 23 g, Fiber 5 g, Sugar 11 g, Protein 7 g