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.
Nutrition Facts
| 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.
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