Roasted Brussel Sprout & Beet Salad

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We live out in the sticks, more or less. We are on the very north end of town where there is very little in terms of restaurant options. Usually, we like it up here (less people, less light pollution), but sometimes we just want to drive 2 minutes and have a highway full of places to eat. One place we do have is a local chain called Babbo’s – an Italian restaurant. We’ve only been a few times, since we primarily eat at at home (or In n Out…), but one of the dishes I’ve enjoyed was their roasted brussel sprout salad. Lucky for me, it was incredibly easy to copy it at home and it’s been in our normal rotation for a while. It’s one of those salads that leaves you satisfied and has lots of different flavors and textures going on, so it doesn’t get boring.

As with most of my salad recipes, use the following as a general guideline, adding or replacing anything you like. The salad needs very little dressing, so use a light hand when pouring it on. We (aka James) likes a little bacon crumbled on top, but you could also use sliced grilled chicken if you wish to add some protein. It’s perfect without meat, in my opinion, and would make a great salad course at a dinner party.

I listed the recipe for champagne vinaigrette below, but feel free to use Girard’s bottled champagne vinaigrette as a substitute if preferred.

Roasted Brussel Sprout & Beet Salad
serves 4 as a main, up to 8 as an appetizer

1 lb brussel sprouts, scrubbed of any dirt and cut in half
3/4 lb beets, a mix of golden and red is preferred, peeled and cut into 1/2 inch slices
olive oil
salt and pepper
1/3 cup golden raisins
1/4 cup raw, sliced or slivered almonds
1/4 of a red onion, thinly sliced
6 oz feta cheese, crumbled
8-10 cups of mixed greens
6 strips of bacon, crumbled OR 1 grilled chicken breast, thinly sliced (optional)
Champagne vinaigrette (below)

Preheat oven to 400F. Toss beets in a small amount of olive oil and place in a foil pouch (a large piece of aluminum foil folded up tightly around the beets). Place pouch on baking sheet as they tend to leak a lot! Toss brussels in oil, salt and pepper, making sure each one is coated well. Place face down on a second baking sheet. Roast both for approximately 30 minutes, or until beets are tender and brussels are crispy. Cut beets into smaller pieces – I like to julienne them.

Toss together warm veggies with the rest of the ingredients and drizzle lightly with champagne vinaigrette.

Champagne Viniagrette
makes approximately 1/2 cup of dressing

1/2 Tbs honey
2 Tbs champagne vinegar
pinch of salt
pinch of pepper
6 Tbs olive oil

In a small bowl, whisk together honey, vinegar, salt and pepper. While still whisking, gradually drizzle in olive oil and continue to whisk until all olive oil is incorporated. Store any leftover dressing in the refrigerator.

Dressing Recipe from True Food Kitchen

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