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Clementine and Roasted Beet Salad
Clementine and Roasted Beet Salad
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Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Festive and vibrant roasted beet salad with citrus and endive - perfect for the holidays!
Ingredients:
  • 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
  • 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:
  • Preheat the oven to 425°F. Remove the greens from the beets, keeping about 1/2 inch of stem intact. Do not trim or cut the root. Thoroughly wash the beets. Wrap them tightly in a double layer of foil and place on a baking sheet. Roast for 45 minutes to 1 hour, or until tender. Let the beets rest for 30 minutes until they are cool to the touch. Peel and cut the beets into wedges, discarding the stem and root ends.
  • Combine vinaigrette ingredients in a small bowl using a wire whisk.
  • In a large bowl, gently mix the endive with half of the flavorful vinaigrette. Divide the dressed endive among 10 salad plates. Artfully arrange the roasted beets, juicy clementines, and crunchy almonds on top. Finish with a drizzle of the remaining vinaigrette. Serve promptly for a delightful dining experience.

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