Roasted Beet Salad with Oranges & Gorgonzola

Ingredients

• 0.7 cup heinz balsamic vinegar white
• 2 heads belgian endive separated trimmed
• 0.3 tsp pepper black freshly ground
• 2  golden beets fresh trimmed
• 0.5 cup athenos gorgonzola cheese crumbled
• 1 Tbsp olive oil 
• 2  oranges peeled sliced
• 2  beets fresh red trimmed
• 2  shallots thinly sliced
• 6  thyme sprigs fresh

Equipment

• baking sheet
• sauce pan
• oven
• roasting pan

Directions

1. Heat oven to 425F.
2. Place beets in roasting pan or on baking sheet; drizzle with oil.
3. Bake 45 min. to 1 hour or until tender.
4. Remove from oven; cool 20 min.
5. Remove skins. Slice beets; cut slices into strips.
6. 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.
7. Arrange endive, oranges, shallots and beets on serving platter.
8. Drizzle with balsamic reduction; top with cheese and pepper.