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