• Roasted Beet Salad with Oranges, Gorgonzola and White Balsamic Reduction

Roasted Beet Salad with Oranges, Gorgonzola and White Balsamic Reduction

3
(1) 1 Review
Prep Time
15
min.
Total Time
1
hr.
35
min.
Servings

4 servings

There are so many flavors in this salad that your taste buds won’t be able to process it all (in a good way). Plus, it looks just as good as it tastes!

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What You Need

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Make It

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  • 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.

Variation

Mix 1/4 cup KRAFT Balsamic Vinaigrette Dressing and 1/2 tsp. dried thyme leaves. Use in place of the vinegar and thyme reduction.

For a Crowd

Recipe can be doubled to make 8 servings.

Make Ahead

Beets can be roasted 1 day ahead, then covered and refrigerated until ready to use.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 200
% Daily Value
Total fat 10g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 360mg
Carbohydrate 23g
Dietary fiber 5g
Sugars 11g
Protein 7g
   
Vitamin A 25 %DV
Vitamin C 70 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • aliceh18 | Fri, Dec 23 2011 9:34 PM

    it was a pain to put together in the endive - flavors were good together - roasted beets terrific

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