Best 2 Roasted Beet And Clementine Salad Recipes

**Roasted Beet and Clementine Salad: A Symphony of Sweetness and Earthiness**

Immerse yourself in a culinary delight with our roasted beet and clementine salad, a vibrant and flavorful dish that tantalizes the taste buds. This salad is an explosion of colors and textures, featuring tender roasted beets, juicy clementines, crunchy walnuts, creamy goat cheese, and a tangy honey-citrus dressing. Each bite offers a harmonious blend of sweet, earthy, and tangy flavors, leaving you refreshed and invigorated. Indulge in this easy-to-make salad as a light lunch, a refreshing side dish, or a delightful appetizer. It's a perfect way to celebrate the bounty of winter produce and add a splash of color to your table. Discover the detailed recipe and explore variations like the Roasted Beet and Goat Cheese Salad and the Winter Citrus and Beet Salad for more exciting flavor combinations.

Let's cook with our recipes!

CLEMENTINE AND ROASTED BEET SALAD

Clementine and Roasted Beet Salad image

This beautiful roasted beet jeweled citrus and endive salad recipe has Christmas side dish written all over it!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 10

Number Of Ingredients 12

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

Steps:

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).
In small bowl, mix vinaigrette ingredients with wire whisk.
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.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Fat 1 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg

ROASTED BEET AND CLEMENTINE SALAD

Roasted Beet and Clementine Salad image

"This special salad is beautiful with its jewel-toned colors," remarks Marie Sheppard from Chicago, Illinois. "Fresh fennel adds great texture to the smooth beets."

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

12 fresh baby beets
1/2 cup canola oil, divided
1 egg white
1/4 teaspoon pepper
1/4 cup hazelnuts
3 tablespoons red wine vinegar
2 teaspoons finely chopped shallot
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
4 lettuce leaves
2 clementines, peeled and sectioned
4 teaspoons finely chopped fennel bulb

Steps:

Place beets on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with 2 tablespoons oil. Fold foil around beets and seal tightly. Place on a baking sheet. Bake at 400° for 40-50 minutes or until tender. Cool., Meanwhile, in a small bowl, combine egg white and pepper; add hazelnuts and toss to coat. Transfer to a 9-in. square baking pan coated with cooking spray. Bake for 10-12 minutes or until golden brown, stirring twice. Cool on a wire rack., In a small bowl, combine the vinegar, shallot, thyme and salt. Gradually whisk in remaining oil., Peel and thinly slice beets. Line four individual salad bowls with lettuce; top with beet and clementine slices. Sprinkle salads with fennel and hazelnuts; drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 368 calories, Fat 35g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

Choose the right beets. Look for beets that are small to medium in size and have smooth, unblemished skin. Avoid beets that are too large, as they may be woody.
Roast the beets properly. To get the best flavor and texture, roast the beets at a high temperature (400 degrees Fahrenheit or 200 degrees Celsius) for about 45 minutes, or until they are tender when pierced with a fork.
Use a variety of citrus fruits. In addition to clementines, you can also use oranges, grapefruit, or blood oranges in this salad. The different citrus fruits will add a variety of flavors and colors to the dish.
Add some nuts or seeds for crunch. Walnuts, almonds, pecans, or pumpkin seeds are all great additions to this salad. They will add a bit of texture and flavor, and they will also help to keep you full.
Make it a main course salad. This salad is hearty and filling enough to be a main course meal. Just add some grilled chicken, fish, or tofu, and you're good to go.

Conclusion:

This roasted beet and clementine salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you're looking for a new and exciting salad recipe, give this one a try.