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.
Servings 2
Ingredients
Salad
- 200 g Brussel sprouts
- 400 g baby or regular beetroot
- 2 cups greens
- 200 g 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
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Cut the stems off the Brussel sprouts, cut in half and wash.
- Peel beetroot and chop in 2cm cubes (or in half if using baby beetroot).
- Place beetroot in a baking tray drizzle with extra virgin olive oil and season with salt and pepper.
- Roast for about 15 minutes.
- In the meantime, cook eggs to your liking (soft-boiled, hard-boiled or poached).
- Place sprouts in another baking tray (or add to the beetroot tray), drizzle with extra virgin olive oil and season with salt and pepper.
- Roast until brown (the loose leaves should have turned into chips by now), about 10-12 minutes.
- 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).
- Whisk all dressing ingredients.
- Serve all salad ingredients in bowls or plates, drizzle with dressing and sprinkle dukkah, salt and pepper to taste.