• Beet and Brussels Sprout Salad Recipe

    Beet and Brussels Sprout Salad | stupideasypaleo.com

    Steph’s note: This beet and brussels sprout salad recipe is a sneak preview of Cindy Sexton’s upcoming book “Paleo Takes 5 – Or Fewer: Healthy Eating was Never Easier with These Delicious 3, 4 and 5 Ingredient Recipes.” Cindy’s come up with a cookbook full of stupid-easy recipes with 3, 4 or 5 ingredients perfect for beginning chefs or those who like to KISS (Keep It Super Simple). Note: spices, vinegars and salts are not included in the recipe ingredient total. Paleo Takes 5 – Or Fewer releases on October 21, 2014 but you can still pre-order and snag the early bird price that saves you 24%!

    I need to preface by saying that this beet and brussels sprout salad is one spectacular little number. It could easily pose as a main for lunch or act as a superior side dish for a larger spread. The birth of this recipe began one day while strolling the farmers market. After spotting a bushel of Brussels sprouts at a vendor’s booth, and some beautiful heirloom beets at another, I decided to come up with a dish that would combine the two. Ironically, I thought of uniting one of my all-time faves, beets, with something I had (at that point) never EVER tried before, Brussels sprouts.

    To put this dish over the edge, I knew it would be ideal to cook up some bacon in the oven first and then roast the beets, garlic and Brussels sprouts in the fat afterward. Two words: dynamite decision. After slow roasting, everything caramelizes together to make one huge mound of goodness. It creates an earthy and nutty sauce within itself. Every bite gives you a savory crunch that will appeal to your taste buds and leave you wanting more.

    Beet and Brussels Sprout Salad Recipe

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 1 lb (454 g) bacon
    • 6 beets, cubed into small pieces
    • About 24 (individual) Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
    • 4 cloves fresh garlic, quartered
    • 1 tbsp (4 g) dried thyme
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • 1/2 cup (62 g) pistachios, once cooked, and toasted

    Instructions

    1. Preheat oven to 350°F (176°C).
    2. Arrange slices of bacon on a baking sheet lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
    3. In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
    4. In the meantime, toast pistachios in a small pan over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Crumble the cooled bacon and add it to the veggies. Use tongs to toss it all together.

    by

    Beet and Brussels Sprout Salad | stupideasypaleo.com
    Beet and Brussels Sprout Salad Recipe
    Ingredients
    • 1 lb (454 g) bacon
    • 6 beets, cubed into small pieces
    • About 24 (individual) Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
    • 4 cloves fresh garlic, quartered
    • 1 tbsp (4 g) <a href=”http://amzn.to/17g08QH” target=”_blank” data-mce-href=”http://amzn.to/17g08QH”>dried thyme</a>
    • ½ tsp <a href=”http://amzn.to/GKtEnV” target=”_blank” data-mce-href=”http://amzn.to/GKtEnV”>sea salt</a>
    • ¼ tsp <a href=”http://amzn.to/1cfCdFd” target=”_blank” data-mce-href=”http://amzn.to/1cfCdFd”>black pepper</a>
    • ½ cup (62 g) <a href=”http://amzn.to/1bdtdeX” target=”_blank” data-mce-href=”http://amzn.to/1bdtdeX”>pistachios</a>, once cooked, and toasted
    Instructions
    1. Preheat oven to 350°F (176°C).
    2. Arrange slices of bacon on a <a href=”http://amzn.to/1aeNr7r” target=”_blank” data-mce-href=”http://amzn.to/1aeNr7r”>baking sheet</a> lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with <a href=”http://amzn.to/1pmUWiy” target=”_blank” data-mce-href=”http://amzn.to/1pmUWiy”>tongs</a> and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
    3. In a <a href=”http://amzn.to/1mqF2sA” target=”_blank” data-mce-href=”http://amzn.to/1mqF2sA”>large roasting pan</a>, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
    4. In the meantime, toast pistachios in a <a href=”http://amzn.to/1rOGqal” target=”_blank” data-mce-href=”http://amzn.to/1rOGqal”>small pan</a> over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Crumble the cooled bacon and add it to the veggies. Use tongs to toss it all together.
    Notes
    Brussels sprouts are an excellent source of vitamin K and C.[br][br]Pistachios are an excellent source of copper and vitamin B6. They are also a very good source of iron, manganese, phosphorus, vitamin B1 and B5 as well as a good source of magnesium.[br][br]Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/1aeNr7r” target=”_blank”]Baking sheet[/url][br]Aluminum foil[br][url href=”http://amzn.to/1pvLRa9″ target=”_blank”]Tongs[/url][br]Plate[br][url href=”https://www.amazon.com/Cuisinart-Classic-Stainless-16-Inch-Rectangular/dp/B003YLJZ6M/156-9427707-4320906?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003YLJZ6M&linkCode=as2&linkId=NC5J2F4DMFYI6U7R&redirect=true&ref_=as_li_qf_sp_asin_il_tl&tag=stupideasypal-20″ target=”_blank”]Large roasting pan[/url][br][url href=”https://www.amazon.com/Lodge-L5MS3-Mini-Skillet-5-inch/dp/B001KOUGU4?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001KOUGU4&linkCode=as2&linkId=LNXFAJBEFJKFX5PG&redirect=true&ref_=as_li_qf_sp_asin_il_tl&tag=stupideasypal-20″ target=”_blank”]Small pan[/url][br][url href=”http://amzn.to/Hk5ekH” target=”_blank”]Large bowl[/url]

    Want to check out more of Paleo Takes 5 – Or Fewer? Go here and click on Look Inside.

    Photo courtesy: Page Street Publishing

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    Beet and Brussels Sprout Salad | stupideasypaleo.com

    Have a question about this Beet and Brussels Sprout Salad Recipe? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    29 thoughts on “Beet and Brussels Sprout Salad Recipe

    1. This looks delicious. Does the bacon go in it? I didn’t see it in the instructions except to cook it and set it aside to cool. Thanks

    2. This sounds delicious! My question is do you peel the beets first? Do you have to do anything else to the beets before roasting them with the brussel sprouts? I often want to buy beets but I’m intimidated by the roasting process for some reason, I’ve never done it myself because I usually buy them precooked.

      1. Hi Fiona…I’m speaking for Cindy here but I usually don’t peel beets because it takes more time and can be a bit messy. My hunch is that a good scrub under the faucet and chopping them without peeling will work just fine 🙂

      1. Hi Courtney! If using roasted beets, I would roast the brussels sprouts according to the directions, then throw the beets in maybe in the last 15 minutes.

    3. If you’re not using bacon, what kind of and how much oil would you use to roast them? And is a baking sheet as good as a “roasting pan”?

    4. I make this quite a bit and its great! Any idea on the Nutrition information for this dish? Calories per cup or so? Just curious. Thanks

      1. Hi Rick,

        I don’t provide nutritional information. My best recommendation is to use MyFitnessPal to enter all the information then you can divide it into servings and go from there.

        Thanks,

        Steph

    5. I’m brand new to Paleo (but loving it and the way I feel), and won’t be able to try this until I’m done with my initial cleanse in another week and a half. That said, it looks like it might be complemented by a little dressing; has anyone tried this (and if so what kind), or is it definitely a stand-alone?

    6. This was absolutely delish! We are thinking of using it as a side for Thanksgiving. We had the fresh greens from the beets so I served the salad hot over the greens. I think the only thing I may do differently next time is add the garlic before serving. It got a little too toasty in the oven. I think the dish would be good with shallot too. This recipe is a keeper as is, and it’s beautiful!

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