Athena's Honey Beet and Gorgonzola Salad

Athena is the queen (or as our friend Contessa Maria

refers to her - Goddess Athena) of fabulous and different salads.

With summertime coming, and barbecue season starting, having a few of these salads in your repertoire will be wonderful.

Athena's Honey Beet and Gorgonzola Salad
Athena Avramidis

2 cans whole beets
1/4 - 1/2 cup honey
1 bag baby spinach
Small package (about 4 ounces) of Gorgonzola cheese (crumbled)
1 1/2 cups orange juice
1/2 cup olive oil
Salt and pepper to taste
Almonds (Athena used Almond Accents) small handful

Open and drain the two cans of beets. Spray a small roasting pan with PAM or your favorite non-stick spray. Drizzle the beets with the honey. Bake at 350 degrees F. for about 30 minutes. Let cool and set aside.

Put the orange juice in a small pot. Bring to a boil and then reduce to medium heat and continue cooking until the juice has reduced to about 1/4 cup. Let cool and set aside. Add the olive oil, salt and pepper to the syrup to form a dressing.

Cut the beets in half and place them in a serving bowl. Add the crumbled Gorgonzola on top.
Place the spinach around the outside edge. Shake the dressing. Drizzle with the orange juice dressing. Sprinkle on the almonds. Toss right before serving.

Here is how you put it together:

Cut the beets in half and place them in a serving bowl


Add the crumbled Gorgonzola on the top


Place the spinach around the outside edge


Drizzle with the orange juice dressing.




Sprinkle on the almonds


Toss right before serving