Best Clementine And Roasted Beet Salad Recipes

CLEMENTINE AND ROASTED BEET SALAD

Clementine and Roasted Beet Salad image

This beautiful roasted beet jeweled citrus and endive salad recipe has Christmas side dish written all over it!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 10

Number Of Ingredients 12

Ingredients

12 small beets (2 lb)
5 heads Belgian endive (1 1/4 lb), cut into bite-size pieces (5 cups)
5 clementines, peeled, sliced
1/2 cup coarsely chopped candied almonds
1/4 cup fresh clementine or orange juice
1 tablespoon rice vinegar
1 tablespoon finely chopped shallot
1 teaspoon grated clementine or orange peel
1 teaspoon chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil; place on cookie sheet. Roast 45 minutes to 1 hour or until tender. Let beets stand 30 minutes or until cool enough to handle; peel and cut into wedges (discard stem and root ends).
In small bowl, mix vinaigrette ingredients with wire whisk.
In large bowl, toss endive and half of the vinaigrette. Divide among 10 salad plates. Arrange roasted beets, clementines and almonds over endive. Drizzle with remaining vinaigrette. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Fat 1 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg

ROASTED BEET AND CLEMENTINE SALAD

Roasted Beet and Clementine Salad image

"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."

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 368 calories, Fat 35g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.