Warm roasted Brussel sprouts and baby beetroot salad
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Recipe: Warm roasted Brussel sprouts and baby beetroot salad

Warm roasted Brussel sprouts and baby beetroot salad is a great way to have vegetables in your first meal of the day. It is great for brunch but you can also eat if for lunch or dinner.

This recipe is gluten-free and dairy-free. I use great quality pastured bacon from Feather and Bone but you can omit it if you don’t eat pork. Other sources of extra protein that would work well are leftover chicken, canned or cooked lentils or chickpeas.

I like a sprinkle of dukkah (a Middle Eastern mix of nuts/seeds, herbs and spices) but feel free to substitute your favourite flavour/crunch toppings or omit completely. Salt and pepper work just fine.

Warm roasted Brussel sprouts and baby beetroot salad

  • Servings: 2
  • Difficulty: easy
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Salad

  • 200g Brussel sprouts
  • 400g baby or regular beetroot
  • 2 cups greens
  • 200g bacon
  • 4 eggs
  • extra virgin olive oil
  • salt and pepper to taste

Dressing

  • 3 tbsp tahini
  • 2 tbsp water
  • 1 tbsp lemon juice
  • salt to taste

To serve

  • dukkah to taste
  • salt and pepper to taste

Directions

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Cut the stems off the Brussel sprouts, cut in half and wash.
  3. Peel beetroot and chop in 2cm cubes (or in half if using baby beetroot).
  4. Place beetroot in a baking tray drizzle with extra virgin olive oil and season with salt and pepper.
  5. Roast for about 15 minutes.
  6. In the meantime, cook eggs to your liking (soft-boiled, hard-boiled or poached).
  7. Place sprouts in another baking tray (or add to the beetroot tray), drizzle with extra virgin olive oil and season with salt and pepper.
  8. Roast until brown (the loose leaves should have turned into chips by now), about 10-12 minutes.
  9. While the sprouts are roasting, chop bacon and cook in a pan until crispy (add a little olive oil to the pan if your bacon is lean).
  10. Whisk all dressing ingredients.
  11. Serve all salad ingredients in bowls or plates, drizzle with dressing and sprinkle dukkah, salt and pepper to taste.

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