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Salads & sides

Roasted Beet Salad with Oranges, Gorgonzola and White Balsamic Reduction

Roasted Beet Salad with Oranges, Gorgonzola and White Balsamic Reduction recipe
photo by:kraft
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!
time
prep:
15 min
total:
1 hr 35 min
servings
total:
4 servings
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What You Need

2
 fresh golden beets, trimmed
2
 fresh red beets, trimmed
1
Tbsp.  olive oil
2/3
cup  white 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

Make It

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.

Kraft Kitchens Tips

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.
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