Enjoy the variety of flavors in this beet salad with oranges! Our Roasted Beet Salad with Oranges & Gorgonzola features a white balsamic reduction.
What You Need
Original recipe yields 4 servings
2 fresh golden beet s, 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 orange s, peeled, sliced
2 shallot s, thinly sliced
1/2 cup ATHENOS Crumbled Gorgonzola Cheese
1/4 tsp. freshly ground black pepper
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Let's 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.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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.
Beets can be roasted 1 day ahead, then covered and refrigerated until ready to use.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.