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Roasted Beet Salad Over Shredded Brussels Sprouts

www.theorganicdietitian.com
Cook Time 45 minutes
Servings 8

Ingredients

  • 3 medium red beets tops and root removed, cleaned, and cut into 1/2 inch cubes
  • 3 medium yellow beets tops and root removed, cleaned, and cut into 1/2 inch cubes
  • 1 1/2 tablespoon coconut oil
  • 1 large yellow onion peeled and diced
  • 2 large garlic cloves peeled and minced
  • 2 dozen Brussels sprouts ends and outer leaves removed, cut in half and sliced
  • 1 cup corn kernels fresh or frozen (if frozen rinse under warm water)
  • 2 large avocados remove pit, slice into cubes and remove from skin with a spoon
  • 1/4 cup pomegranate seeds or dried cranberries
  • 1 pint cherry tomatoes cut in half
  • salt to season
  • Chimichurri sauce:
  • 1/2 cup parsley leaves
  • 1/2 cup cilantro leaves
  • 1 large garlic clove peeled and diced
  • juice and zest of one lemon
  • 1/2 teaspoon salt
  • about 1/4 cup olive oil

Instructions

  1. Preheat oven to 350 degrees.
  2. On two large lined sheet pans add red beets to one pan and yellow beets to the other.
  3. Coat each sheet of beets with 1/2 tablespoons coconut oil and pinch of salt.
  4. Roast in the heated oven until tender about 45-55 minutes.
  5. In a large sauté pan heat remaining 1/2 tablespoon coconut oil.
  6. Add diced onion and cook until translucent, about 5-8 minutes.
  7. Add minced garlic and cook another 3-5 minutes.
  8. Add in the shredded Brussels sprouts and cook until slightly soft, about 5-8 minutes.
  9. While everything is cooking make the chimichurri sauce by adding all the ingredients, except the oil, in a blender or food processor.
  10. Blend all of the ingredients until finely chopped.
  11. Slowly drizzle in the olive oil until everything comes together into a sauce. Add more olive oil if needed.
  12. On a large platter add the Brussels sprouts mixture.
  13. In a large bowl add the cooked beets, corn, avocado, pomegranate seeds, tomatoes and toss everything together.
  14. Top the Brussels sprouts with the beet salad.
  15. Drizzle with chimichurri sauce.
  16. Serve warm or at room temperature.
  17. Store in an airtight container for up to one week.

Recipe Notes

*choose organic ingredients when possible.