Beet, Brussels Sprout Salad

Name: Beet, Brussels Sprout Salad
Yield: 1 servings
Ingredients: 1/2 beet (cooked and peeled; sliced into bite-sized cubes); 1/2 cup Brussels sprouts; 1/4 apple (dice); 2 tbsp pecans (chopped); 3/4 cup lettuce (torn into bite-size pieces); 2 tbsp olive oil; 1 tbsp apple cider vinegar; 3/4 tsp Dijon mustard

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This shaved and roasted Brussels sprouts salad recipe adds sweet roasted beets, crunchy pecans and apples, and goat cheese for a delicious combination.

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Servings

1 Serving

Cal

398 kcal

Protein

Carbs

18g

Fat

27g

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No. of Servings

Ingredients

0.5 beet (cooked and peeled; sliced into bite-sized cubes)
0.5 cup Brussels sprouts
0.25 apple (dice)
2 tbsp pecans (chopped)
0.75 cup lettuce (torn into bite-size pieces)
2 tbsp olive oil
1 tbsp apple cider vinegar
0.75 tsp Dijon mustard

Instructions

Cut the tips off the Brussels sprouts and then sliver. Place them in a bowl, pour the olive oil over them, and coat.
Place the sprouts in an air fryer or on a cookie sheet in the oven at 390°. Cook until slightly browned and a bit crispy.
Mix the remaining oil with vinegar and mustard, and mix well to make the dressing. Add salt and pepper to taste.
Mix the dressing with all the remaining ingredients (except the Brussels sprouts) in a bowl and stir well. Add Brussels sprouts. Enjoy!