Description
This warm roasted beet and brussels sprout citrus salad is just the thing you need to get you in the spring mood!
Ingredients
Units
Scale
Salad:
- 2 Whole Beets, peeled and cut into small bite size pieces
- 1 pound Brussels Sprouts, trimmed and quartered – reserve loose leaves that fall
- 3–4 Tbsp Olive Oil
- Salt and Pepper
- 1 clove Garlic, minced
- 1 Orange, peeled and cut into small pieces
- 1/2–3/4 cup Crumbled Feta
Citrus Pepper Dressing:
- Zest of Orange
- 1/4 cup Olive Oil
- 3 Tbsp Red Wine Vinegar
- 3 Tbsp Apple Cider Vinegar
- 1 clove Garlic, minced
- 1/2 tsp Red Pepper Flakes
- 1/4 tsp Salt
Instructions
- Preheat oven to 350 degrees. On a silicone mat lined baking dish, place beets drizzled with half of the olive oil and a dash of salt and pepper. Bake in the oven until semi-soft, about 15 minutes.
- Then add in brussels sprouts and drizzle on the remaining olive oil and add the garlic. With a spatula stir the vegetables together on the baking dish.
- Place back in oven for another 15 minutes, or until the brussels sprouts are golden brown and tender. Remove from the oven.
- Zest the orange and reserve the zest in a small bowl for the dressing. Using a chef’s knife, cut away the rind of the orange from the fruit and then thinly slice the orange into sections.
- In a large bowl, add in the roasted vegetables and add in the orange slices. Toss to combine. Sprinkle on the crumbled feta.
- For the dressing combine all ingredients into the bowl you added the orange zest to. Whisk to combine. Pour over the warm salad and toss to combine. Eat immediately.