Honey roasted Beet salad with Gorgonzola Arugula Crumble

HONEY ROASTED BEETS WITH ORANGE-PECAN-GORGONZOLA CRUMBLE! Literally so bomb! • For the beets: 2 bunches beets (about 8 small/medium beets—stems included) 2 tbsp olive oil, plus more for the stems 1/2 tsp salt, plus more for the stems 1/4 tsp pepper 1 tbsp honey, divided Fresh thyme stems (4-6) • For the crumble: 1/4 cup toasted pecans 2 oz Gorgonzola Handful arugula 1 tsp orange zest Salt Pepper • For serving: 1/2 cup Ricotta Honey • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. Peel beets and cut into small chunks, res reserving stems. Next, chop the stems into tiny pieces and set aside. 2️⃣Add the beets to a bowl with the oil, salt, pepper and 1/2 the honey. Toss and spread on a sheet pan. Drizzle the remaining honey and add the thyme throughout. Place in the oven for 30-35 minutes, tossing halfway.3️⃣Add the stems to a small sheet pan, drizzle with 1/2 tbsp olive oil and season with some salt. Roast for 15 minutes, until softened and slightly crisp. 4️⃣While everything roasts, make the crumble. Add the pecans to a cutting board and begin to chop, then add the cheese and chop again. Add the arugula and continue to chop everything together. Add the orange zest, salt and pepper and then add the roasted beet stems when they are done. Toss together to form a crumble. 5️⃣Spread the ricotta onto a plate, top with the beets, then the crumble then a drizzle of honey. •

Unbalanced

% Daily Values based on a 2,000 calorie diet