Roasted Beet and Clementine Salad

Name: Roasted Beet and Clementine Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 12 fresh baby beets; 112 milliliters canola oil, divided; 2 clementines, peeled and sectioned; 1 egg white; 4 teaspoons finely chopped fennel bulb; 1 teaspoons minced fresh thyme or 1/8 teaspoon dried thyme; 30 grams hazelnuts; 4 lettuce leaves; 0 teaspoons pepper; 3 Tbsps red wine vinegar; 0 teaspoons salt; 2 teaspoons finely chopped shallot

Roasted Beet and Clementine Salad might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 5g of protein, 10g of fat, and a total of 179 calories. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. This recipe from Taste of Home requires baby beets, canolan oil, red wine vinegar, and egg white. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet.

Instructions

Place beets on a double thickness of heavy-duty foil (about 18 in. x 12 in.).

Ingredients you will need

Beet

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Aluminum Foil

Drizzle with 2 tablespoons oil. Fold foil around beets and seal tightly.

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Beet

Cooking Oil

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Aluminum Foil

Place on a baking sheet.

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Baking Sheet

Bake at 400° for 40-50 minutes or until tender. Cool.

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Oven

Meanwhile, in a small bowl, combine egg white and pepper; add hazelnuts and toss to coat.

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Egg Whites

Hazelnuts

Pepper

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Bowl

Transfer to a 9-in. square baking pan coated with cooking spray.

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Cooking Spray

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Baking Pan

Bake for 10-12 minutes or until golden brown, stirring twice. Cool on a wire rack.

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Wire Rack

Oven

In a small bowl, combine the vinegar, shallot, thyme and salt. Gradually whisk in remaining oil.

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Shallot

Vinegar

Thyme

Salt

Cooking Oil

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Whisk

Bowl

Peel and thinly slice beets. Line four individual salad bowls with lettuce; top with beet and clementine slices.

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Clementine

Lettuce

Beet

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Bowl

Sprinkle salads with fennel and hazelnuts; drizzle with dressing.

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Hazelnuts

Fennel

Serve immediately.

Equipment

Ingredients

Servings:

fresh baby beets 112milliliters

canola oil, divided 2

clementines, peeled and sectioned 1

egg white 4teaspoons

finely chopped fennel bulb 1teaspoons

minced fresh thyme or 1/8 teaspoon dried thyme 30grams

hazelnuts 4

lettuce leaves 0teaspoons

pepper 3Tbsps

red wine vinegar 0teaspoons

salt 2teaspoons

finely chopped shallot

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Stag's Leap Wine Cellars KARIA Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 31 dollars.

Stag's Leap Wine Cellars KARIA Chardonnay

This graceful Chardonnay opens with aromas of peach, yellow apple, spice and a pleasing sweet cream vanilla note. The wine has a soft entry with citrus and light honey notes that lead to a lingering sweet lemon finish. There is a nice balance to the acidity and minerality that enhances the freshness and elegance of this wine. Try pairing this medium-bodied Chardonnay with grilled whole fish with lemons and capers, seared scallops drizzled with lemon-infused olive oil, or roast chicken.