Roasted Beet And Clementine Salad

• 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

1. 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
2. . Bake at 400u0b0 for 40-50 minutes or until tender. Cool.
3. 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.
4. In a small bowl, combine the vinegar, shallot, thyme and salt. Gradually whisk in remaining oil.
5. 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.

baby beets, canola oil, egg, pepper, hazelnuts, red wine vinegar, shallot, thyme, salt, clementines, fennel bulb

Taken from www.tasteofhome.com/recipes/roasted-beet-and-clementine-salad/ (may not work)