Roasted Beet and Clementine Salad Recipe

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Roasted Beet and Clementine Salad
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 467.27 Kcal (1956 kJ)
Calories from fat 284.77 Kcal
% Daily Value*
Total Fat 31.64g 49%
Sodium 430.61mg 18%
Potassium 1525.12mg 32%
Total Carbs 37.05g 12%
Sugars 21.05g 84%
Dietary Fiber 12.08g 48%
Protein 10.45g 21%
Vitamin C 43.8mg 73%
Iron 6mg 33%
Calcium 164.5mg 16%
Amount Per 100 g
Calories 71.89 Kcal (301 kJ)
Calories from fat 43.81 Kcal
% Daily Value*
Total Fat 4.87g 49%
Sodium 66.25mg 18%
Potassium 234.65mg 32%
Total Carbs 5.7g 12%
Sugars 3.24g 84%
Dietary Fiber 1.86g 48%
Protein 1.61g 21%
Vitamin C 6.7mg 73%
Iron 0.9mg 33%
Calcium 25.3mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
  • 12

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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