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Roasted Beet and Clementine Salad

 Roasted Beet and Clementine Salad
"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."
4 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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


  • 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.
  • 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.

2 of 2

Roasted Beet and Clementine Salad (continued)

Directions (continued)

  • In a small bowl, combine the vinegar, shallot, thyme and salt.
  • Gradually whisk in remaining oil.
  • 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.
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.