This beautiful roasted beet jeweled citrus and endive salad recipe has Christmas side dish written all over it!
Clementine and Roasted Beet Salad
- Prep Time 15 min
- Total 1 hr 45 min
- Servings 10
- Ingredients 12
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
Instructions
-
Step1Heat 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).
-
Step2In small bowl, mix vinaigrette ingredients with wire whisk.
-
Step3In 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.
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
1/2Tips from the Betty Crocker Kitchens
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