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Prep 15min
Total1hr45min
Servings10
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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
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Steps
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.
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For a buffet, arrange salad on a platter instead of individual plates.
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Nutrition Facts
Serving Size:1 Serving
Calories
140
Total Fat
7g
0%
Saturated Fat
1g
0%
Sodium
130mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
6g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit; 2 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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