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
Preparation
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.
