Roasted Beet and Clementine Salad |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. 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 |
Directions:
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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