Roasted Beet and Brussels Sprout Winter Salad

Olivia Adriance Olivia Adriance
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This salad features the best of winter produce— brussels sprouts, carrots, and beets! Pomegranate seeds add a pop of color, while crunchy hazelnuts and chewy dates provide a textural contrast.

20m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Paleo Passover Parve

Contains: Tree nuts

Directions

Prepare the Roasted Beet and Brussels Sprout Winter Salad

  1. Combine the salad ingredients and toss gently with the Shallot Vinaigrette dressing (recipe follows)! Serve and enjoy!

Prepare the Roasted Shallot Vinaigrette

  1. Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper.

  2. Add the shallots and garlic to the sheet pan and drizzle with two teaspoons of olive oil.

  3. Roast in the oven for 25 to 30 minutes.

  4. Once the shallots and garlic are soft, remove them from the oven and add them to a food processor or high-speed blender. Add the 3/4 cup of olive oil, balsamic vinegar, honey, salt, and pepper. Process until smooth.

  5. Dressing can be stored in a sealed glass jar or container in the fridge for up to one week. Shake well before using.

About

Description:
This recipe was originally published on OliviaAdriance.com and appears here with kind permission of the author.

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