roasted beet & brussel sprout salad

I need to preface by saying this is one yummy little number.  I decided to combine one of my all-time favs (beets), with something I have never EVER tried before (brussel sprouts).  This Saturday morn, we took another visit to the Evergreen Brickworks Farmer’s Market.  Something that has become an awaited weekend adventure.  I love the atmosphere.  I love the people.  I love chattin’.  Week after week, the icing on the gluten-free cake is when the vendors and farmers start to recognize your face and call you by name.  Really cool!

Amongst our market haul, were amazing organic heirloom beets, brussel sprouts and fresh perch.  To put this dish over the edge, I thought it would be ideal to cook up some bacon in the oven first and then roast the beets, onions, garlic and brussel sprouts in the fat afterwards.  Two words.  Fantastic decision.  It was so flavourful and delicious.  After slowly roasted in a big pan in the oven, everything caramelized together, to make one huge mound of goodness.  While still warm, we platted this on same mixed greens and drizzled with some really good quality olive oil.  Trust me…once you actually have a taste of what olive oil should really taste like, you will never want to go back to your other ‘cheapy’ brand.  I highly recommend paying the few extra bucks and getting something worthwhile if you are able.

roasted beet & brussel sprout salad
side, appetizer
4
 
Ingredients
  • 6-8 beets - I used heirloom beets (different varieties) - cubed
  • 1 small basket of brussel sprouts - cleaned thoroughly
  • 1 medium white onion - thinly sliced
  • 6 cloves garlic - chopped
  • .5 - 1 lb bacon
  • 3 tsp dried thyme
  • ground pepper
  • sea salt - I used coarse rosemary & lemon
  • chopped nuts - I used a mix of pecans, walnuts, almonds and cashews (optional)
  • handful or two of mixed greens
  • a splash of olive oil
Instructions
  1. on a tin foil-lined baking sheet, lay and cook bacon in oven until desired crispiness
  2. remove and set aside, keeping the bacon fat for cooking the vegetables
  3. in a large roasting pan, add beets, brussel sprouts, onion and garlic
  4. drizzle with leftover bacon fat
  5. add in a few dashes of ground dried thyme, ground pepper and sea salt
  6. roast in the oven at 350(ish), until softened and browned
  7. in last 5-7 minutes of roasting time, crumble in the bacon and set to broil (watch carefully)
  8. on a dish, plate a couple handfuls of mixed greens
  9. while warm, scoop out several spoonfuls of the roasted mixture
  10. top with a sprinkle of chopped nuts (optional, but they were a yummy touch!)
  11. finish by adding a drizzle of good quality olive oil (optional as well, but recommended)
  12. enjoy!
About Cindy

Living life and eating paleo styles. Thrive on helping people become more healthy and in tune with their body. Enjoy creating recipes that are made with LOVE.

Comments

  1. Yum! Just made this dish and it is de-lish! Can’t wait to eat the leftovers!

  2. OMG! I just found this and am going to do it for dinner tonight! I love that beets and brussels sprouts are in season now and it will be easy to get the ingredients (not always easy on Kauai).

    My favorite cook-out on the beach veggie is brussels sprouts in coconut oil w/smoked sea salt. I may have to add the beets and bacon in next weekend!

  3. Hi! This looks so amazing, my favorite ingredients all in one. I’m making it tonight for a paleo potluck. Quick question- are you using raw beets or are they boiled first? Thanks and can’t wait to share what people thought!
    -Lauren

  4. Alison Becker says:

    I CANNOT wait to make this tomorrow!!

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