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Clementine and Roasted Beet Salad

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  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 10

This beautiful roasted beet jeweled citrus and endive salad recipe has Christmas side dish written all over it!

Ingredients

Salad

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

Citrus-Herb Vinaigrette

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

Directions

  • 1 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).
  • 2 In small bowl, mix vinaigrette ingredients with wire whisk.
  • 3 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.

Expert Tips

For a buffet, arrange salad on a platter instead of individual plates.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
,
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Sodium
130mg
130%;
Total Carbohydrate
19g
19%
(Dietary Fiber
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Fruit; 2 Vegetable; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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