Roasted Beet and Clementine Salad Recipe

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

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"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

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. Yield: 4 servings.
Originally published as Roasted Beet and Clementine Salad in Cooking for 2 Winter 2009, p7

Nutritional Facts

1 each: 368 calories, 35g fat (3g saturated fat), 0 cholesterol, 195mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 4g protein.

  • 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
  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

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