Roasted Beet and Clementine Salad Recipe
Roasted Beet and Clementine Salad Recipe photo by Taste of Home

Roasted Beet and Clementine Salad Recipe

Publisher Photo
"This special salad is beautiful with its jewel-toned colors," remarks Marie Sheppard from Chicago, Illinois. "Fresh fennel adds great texture to the smooth beets."
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 4 servings

Ingredients

  • 12 fresh baby beets
  • 1/2 cup canola oil, divided
  • 1 egg white
  • 1/4 teaspoon pepper
  • 1/4 cup hazelnuts
  • 3 tablespoons red wine vinegar
  • 2 teaspoons finely chopped shallot
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 4 lettuce leaves
  • 2 clementines, peeled and sectioned
  • 4 teaspoons finely chopped fennel bulb

Nutritional Facts

1 serving equals 368 calories, 35 g fat (3 g saturated fat), 0 cholesterol, 195 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. Place beets on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with 2 tablespoons oil. Fold foil around beets and seal tightly. Place on a baking sheet. Bake at 400° for 40-50 minutes or until tender. Cool.
  2. Meanwhile, in a small bowl, combine egg white and pepper; add hazelnuts and toss to coat. Transfer to a 9-in. square baking pan coated with cooking spray. Bake for 10-12 minutes or until golden brown, stirring twice. Cool on a wire rack.
  3. In a small bowl, combine the vinegar, shallot, thyme and salt. Gradually whisk in remaining oil.
  4. Peel and thinly slice beets. Line four individual salad bowls with lettuce; top with beet and clementine slices. Sprinkle salads with fennel and hazelnuts; drizzle with dressing. Serve immediately. Yield: 4 servings.
Originally published as Roasted Beet and Clementine Salad in Cooking for 2 Winter 2009, p7

Nutritional Facts

1 serving equals 368 calories, 35 g fat (3 g saturated fat), 0 cholesterol, 195 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein.

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