Roasted Beets and Brussels Sprouts Salad

 
Roasted Beets and Brussel Sprouts Salad
 

If there is anything you need to know about me, it is that beets and brussels sprouts are my two FAVORITE things. I love the beets for their rich and earthy depth of flavor and I love the brussels sprouts for their savory versatility. So naturally, this dish is one that I prepare fairly regularly. It is great for an elegant side dish but also makes the perfect salad to meal prep on Sunday and have throughout the week. The kale will maintain its crisp crunch and the beets and brussels sprouts seem to soak up the vibrant dressing. The freshness of the dressing acts as a nice balance to the rich flavor of the roasted vegetables. The walnuts offer the missing crunch to bring it all together. It is the perfect salad for these freezing cold winter months when we are all cowering indoors with our loved ones and need something full of flavor to fill our plates.

Ingredients

3 medium Beet Roots

1 bunch of Kale

10 oz of Brussels Sprouts

4 oz of chopped Walnuts

about 2 tablespoons of olive oil for roasting

Salt and Pepper to season


For the Lemon Garlic Dressing:

1 Lemon

2 cloves of Garlic

2 tsp of Honey

3 tablespoons of Olive Oil

Salt and Pepper to season

 

Preheat your oven to 425 degrees.

Chop the greens and the root stem of of the beet root. Save the greens for another use. Wash and scrub the beets and then pat dry. Peel the beet root and chop into bite sized pieces.

Chop the brussels sprouts in half.

Place the chopped brussels sprouts and beets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Mix the ingredients on the baking sheet until the brussels sprouts and the beets are evenly coated. Place the baking sheet in the middle rack of the preheated oven and roast for about 30 minutes or until the vegetables are fork tender.

Trim the stems from the leaves of kale and chop into strips. Set aside in a large serving bowl.

Once the vegetables are roasted, place them with the kale in the large serving bowl.

Chop the walnuts and sprinkle on top of the roasted vegetables and kale.

Drizzle with the Lemon Garlic Dressing over the top and combine. Serve and enjoy :)

To make the Lemon Garlic Dressing:

Mince garlic. On a cutting board, sprinkle a teaspoon of salt. Using a large knife, carefully scrape over the garlic at a 45° angle with the knife pressing down. Continue to do this until you are left with a garlic paste.

In a medium bowl, whisk together the garlic paste, the juice of 1 lemon, honey, and olive oil. Season with salt and pepper.