Roasted-beet and clementine salad
7
- Prep Time10 mins
- Total Time10 mins
- Makes6 Servings
Roberto Caruso
Ingredients
6 small beets, about 350 g
1/4 cup extra-virgin olive oil
2 tbsp red-wine vinegar
2 garlic cloves, minced
1/4 tsp salt
1 large shallot, thinly sliced into rounds
6 clementines
Instructions
Preheat oven to 400F. Trim tops from beets and wash well. Keep tops for another use. Wrap beets individually in foil. Place on a rimmed baking sheet. Roast in centre of oven until fork-tender, 60 to 75 min. Carefully open foil packets and let cool for 10 min.
Whisk oil with vinegar, garlic and salt in a large bowl. When beets are cool enough to handle, remove peel and cut into wedges. Add warm beets and shallot to vinaigrette and toss to coat. Peel and separate clementines into segments and remove any seeds. Add clementines just before serving. Serve warm or at room temperature.
Nutrition (per serving)
Calories 145, Protein 2g, Carbohydrates 16g, Fat 9g, Fibre 3g, Sodium 144mg.
Prep Tip:
The best way to peel roasted beets without staining your hands is to use paper towels to slip the skins off.