Shaved Brussels Sprouts Salad With Roasted Beets, Pecans and Goat Cheese
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 -10
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Shaved Brussels Sprouts Salad With Roasted Beets, Pecans and Goat Cheese
Description
The recipe starts by slow-roasting pecans to bring out their flavor and then baking whole beets wrapped in olive oil and salt until fork tender. After cooling, beet skins are removed and the beets cut into bite-sized pieces. Brussels sprouts are finely sliced by trimming and discarding the core to ensure tender, thin shreds.
The salad base is assembled by combining the shaved sprouts, roasted beets, and toasted pecans. A vinaigrette made from extra virgin olive oil, apple cider vinegar, grainy and Dijon mustards, maple syrup, salt, and black pepper is shaken thoroughly and drizzled over the salad. Finally, goat cheese pieces are added to offer a creamy and tangy contrast to the other ingredients.
This salad delivers a mix of crunchy and tender textures along with layers of sweet, tart, and nutty tastes. It can serve as a colorful starter or a nourishing side, complementing various main courses or light meals.
Ingredients
- 6 beet medium size
- extra virgin olive oil
- kosher salt
- 24 ounces Brussels sprouts fresh
- ½ cup pecans roughly chopped, slow roasted
- ⅓ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup , or more to taste
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2-3 ounces goat cheese
Instructions
- Preheat the oven to 350°F. Place the pecans on a baking sheet and toast in the oven for 10 minutes. Remove and set aside to cool.
- Increase the oven temp to 400°F F. Trim the ends of the beets and wrap in aluminum foil in groups of three, drizzle with olive oil and sprinkle with kosher salt. Seal the foil packets tightly and place on a baking sheet. Bake for 45 minutes or until beets are fork tender. Remove from the foil and allow to cool, then rub and cut the skins off of the beets. Set aside or if making ahead, refrigerate for up to 3 days.
- Use a sharp knife to cut away the end of the core of the Brussels sprouts and finely slice around the core of the cabbage heads one at a time, discarding the core. Place in a large bowl.
- Slice the beets into bite size pieces and scatter on the Brussels sprouts with the chopped pecans.
- In a small jar with a screw top lid, add the olive oil, vinegar, mustards, maple syrup, kosher salt, and freshly ground black pepper. Shake well and season to taste. Pour over the salad and toss well to coat. Season with more salt and pepper if desired. Allow to sit 15-30 minutes before serving for flavors to marry. When ready to serve, sprinkle with chunks of goat cheese.
User Reviews
Overall Rating
4.1
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