Beet Salad with Gorgonzola and Maple Dressing

Serves 6
Time 40 min
Beet Salad with Gorgonzola and Maple Dressing

This beautiful fall salad features thinly sliced raw beets, large chunks of creamy gorgonzola cheese and toasted pecans. The sweetness of the maple dressing balances the bitterness of the radicchio and escarole, both members of the chicory family. Serve it at your holiday meal alongside richer dishes like turkey, stuffing and mashed potatoes.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    <i>Maple Vinaigrette</i>
    1/4 cuprice wine vinegar
    2 tablespoonsmaple syrup
    1 largeshallot, finely minced
    2 tablespoonschopped fresh thyme
    1 teaspoonDijon mustard
    1/4 teaspoonkosher salt
    1/2 teaspoonground black pepper
    1/2 cupextra-virgin olive oil<br>
    <i>Salad</i>
    4 mediumbeets (various colors), sliced paper thin
    1 bunchescarole, washed, leaves trimmed
    2heads Treviso radicchio, washed, leaves trimmed
    6 ouncesgorgonzola, broken into large pieces
    1 cuptoasted pecan pieces
    Ground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Mix vinegar, maple syrup, shallot, thyme, mustard, salt and pepper until thoroughly combined. Slowly whisk in olive oil until emulsified. Adjust for seasoning.

In a small bowl, toss sliced beets with ¼ cup dressing and allow to marinate for 15 minutes.

In a large bowl, gently toss escarole and Treviso leaves with enough dressing to lightly coat. Divide among individual plates and top with sliced beets, gorgonzola and pecans. Finish with a couple grinds of black pepper over each salad.