roasted beet & brussel sprout salad
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Recipe type: side, appetizer
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 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!
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Recipe by PALEOdISH at http://paleodish.com/2011/10/17/thyme-roasted-beet-brussel-sprout-salad/