I had about 3 cups of small, light green sprout "cabbages" (we use the outer leaves in our favorite Bolognese recipe). I searched for some recipes and found this article in Country Living with the title (16 Brussels Sprout Salad Recipes You'll Actually Want to Eat). Because we love brussels sprouts, I found this title a bit presumptious. All the salad recipes sound wonderful (Avocado and Apple; Pear and Bacon; Cranberry and Quinoa; with Lemon Poppyseed Dressing; with Maple, Dijon Vinaigrette; Roasted Brussels Sprout and Couscous; Shaved Brussels Sprout with Butternut Squash; Bacon Dried Cranberries, Almonds and Parmesan)We settled on this one that would use some beets and garlicky goat cheese I had sitting in the refrigerator. I've adapted it to my own recipe.
Brussels Sprouts Salad With Roasted Beets, Pecans and
Goat Cheese
6 medium size beets
extra virgin olive oil
Kosher salt
2 - 3 cups chopped brussels sprouts
½ cup slow roasted pecans, roughly chopped plus 2 T. finely chopped pecans
⅓ cup extra virgin olive oil
1 tablespoon grainy mustard (I used 1 T of honey mustard seed)
1 tablespoon Dijon mustard
2T. maple Balsamic vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2-3 ounces spreadable goat cheese
Preheat the oven to 400 degrees 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.
Slice the beets into bite size pieces and scatter on the chopped Brussels sprouts with the chopped pecans. Mix well.
Mix the olive oil,
mustards, Balsamic, kosher salt and freshly ground black pepper. Using immersion blender, mix all ingredients and 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. Spread goat cheese eover top of salad and sprinkle with golden Sultana raisins and finely chopped pecans. Refrigerate until serving.
