Roasted Beet and Clementine Salad

Name: Roasted Beet and Clementine Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 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

"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."

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

Directions

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.
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.