• 4servings
  • 95minutes
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsChromium, Manganese, Silicon, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 fresh golden beet s, trimmed

  2. 2 fresh red beets , trimmed

  3. 1 Tbsp. olive oil

  4. 2/3 cup white balsamic vinegar

  5. 6 fresh thyme sprigs

  6. 2 heads Belgian endive , trimmed, leaves separated

  7. 2 orange s, peeled, sliced

  8. 2 shallot s, thinly sliced

  9. 1/2 cup ATHENOS Crumbled Gorgonzola Cheese

  10. 1/4 tsp. freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. HEAT oven to 425°F.

  2. 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.

  3. 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.

  4. ARRANGE endive, oranges, shallots and beets on serving platter. Drizzle with balsamic reduction; top with cheese and pepper.


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