CLEMENTINE AND ROASTED BEET SALAD

Clementine and Roasted Beet Salad image

Provided by Betty Crocker Kitchens

Time 1h45m

Yield 10

Number Of Ingredients 12

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