3 medium fresh beets
Salt and pepper
6 slices prosciutto
¾ cup gorgonzola or blue cheese crumbles
½ cup balsamic vinegar
Heat oven to 350 degrees.
Trim the leaves and roots off the beets. Put on a large sheet of aluminum foil; drizzle with olive oil and season with salt and pepper. Seal the foil and bake 45 minutes to 1 hour until fork tender. Set aside to cool.
Place prosciutto slices on cookie sheet lined with parchment paper and bake until crispy. Crumble and set aside.
Wearing food safety gloves, peel the beets (it helps to peel them under cold water). Slice beets into a serving bowl and set aside.
In small saucepan over low heat, cook balsamic vinegar until reduced slightly.
Lightly pepper beets and add crumbled prosciutto and gorgonzola cheese. Pour balsamic reduction over beets and toss gently to combine. Serves four.
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