Beet and Brussels Sprout Salad
Recipe Type: Side, Appetizer
Prep time: 
Cook time: 
Total time: 
Yield: 6+
  • ¾ to 1 lb bacon (good quality - check ingredients!)
  • 6 large beets, cubed into small pieces
  • About 24 Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
  • 4 cloves fresh garlic, quartered
  • 1 to 2 tbsp (4-8g) dried thyme
  • sea salt and ground pepper to taste
  • ½ cup (62 g) pistachios, once toasted
  1. Preheat oven to 350 F (176 C)
  2. Arrange slices of bacon on a baking sheet lined with aluminum foil/parchment and bake for about 20 minutes in the oven until crispy.
  3. When done, remove with tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
  4. In a large roasting pan, add in the beets, Brussels sprouts and garlic.
  5. Drizzle with the leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs.
  6. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
  7. In the meantime, toast pistachios in a small pan over medium heat on the stovetop.
  8. Transfer contents of the roasting pan to a large bowl and top with pistachios and crumbled bacon.
  9. Use tongs again to toss it all together.
Recipe by PALEOdISH at