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Clementine and Roasted Beet Salad

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Clementine and Roasted Beet Salad
  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 10
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This beautiful roasted beet jeweled citrus and endive salad recipe has Christmas side dish written all over it!
Updated Mar 6, 2014

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a buffet, arrange salad on a platter instead of individual plates.

Nutrition

140 Calories, 7g Total Fat, 3g Protein, 19g Total Carbohydrate

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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