Friday, March 8, 2013
Warm Beet and Brussels Sprouts Salad
Everyone hates these little guys. Why wouldn't you? They are mini cabbages. I always hated them as a child.
Well you would think I was pregnant or somethin because I have had some massive cravings from them (no worries friends and fam - I am NOT preggers and if I was.. what a horrible way to find out eh?!)
So by doing a little chop chop and adding some flava, these are no longer the sticky duds I remember as a child! They are in fact dee-lish---ousssss.
Come on, try it.
Warm Beet and Brussels Sprout Salad
Time: 20 mins CPS: $1.65 L of D: Undergraduate
- 1 Large or 2 small beets (pickled or cooked)
- 5-8 brussel sprouts
- 1/4 cup toasted walnuts
- 2 Tbsp of goat cheese (or more of course)
- 1 Lemon (zest and juice)
- Splash of Olive Oil
- Salt n Pepa
Check out your beets, using pickled? Good to go - just chop them into smaller bite size pieces. Going from raw? You can cut them in quarters and microwave on high for approx. 10-12 minutes and then peel then. Or same thing in the oven for approx. 20 mins at 400 degrees ***this is why I usually make this salad when I have left over cooked beets.
Cut the stem ends off the brussels sprouts and discard. Then chop each brussel sprout into smaller pieces. In a sauce pan over medium heat, pour in a splash of olive oil. Add brussels sprouts and continue to toss around. Cook for approx. 5-8 minutes, the brussels sprouts will turn a bright green. Add lemon juice and salt and pepper and cook for another 3-5 minutes. ** you can add beets to the pan if you want to heat them up, but keep in mind they will make everything red!
Place on a plate, top with beets, toasted walnuts and goat cheese. Sprinkle some lemon zest over top for added flava.
Enjoy now while warm or serve cold!