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.