This warm roasted beet and brussels sprout citrus salad is just the thing you need to get you in the spring mood!
Dish Count :: 1 Baking Sheet, 1 Large Mixing Bowl, 1 Chef’s Knife, 1 Whisk
Ben can officially never again say that I don’t eat my veggies. When we started dating, he abhorred the fact that none of my meals contained more than one vegetable. And by one vegetable it was probably an iceberg lettuce salad with dressing. By his definition, a full meal consisted of a meat, and two completely different vegetables that took up half the plate. I’m sure most dietitians would agree that this is the proper approach, but I’m a carb-o-holic – like you didn’t already know that – so it was quite the adjustment when we moved in together after getting engaged and every dinner was, not so silently judged by the lack of vegetable diversity on the plate.
It was a lot of learning to do.
But look at the strides we’ve made!
I’ve always liked vegetables, fresh carrots pulled straight from the garden and washed with the garden hose were always my vegetable crack of choice, but without a garden in our little one bedroom apartment and only so much fridge space to go around – we frequently resort to bags of frozen veg to get our fill. *The Horror*
The change it up, I have been buying brussels sprouts, asparagus and beets in bulk because if a frozen pea crosses my plate any time in the next millennia, I’m going to scream. Roasted veggies are my favorite. The charring and caramelization makes them totally divine and scrumptious.
The in-season oranges make the cozy and caramelized brussels sprouts and beets really light and springy. Of course, crumbled feta doesn’t hurt either. Ya dig?
That means dig in.
Roasted Brussels Sprouts and Beet Salad with Citrus
2 Whole Beets, peeled and cut into small bite size pieces
1 pound Brussels Sprouts, trimmed and quartered - reserve loose leaves that fall
3-4 Tbsp Olive Oil
Salt and Pepper
1 clove Garlic, minced
1 Orange, peeled and cut into small pieces
1/2-3/4 cup Crumbled Feta
Citrus Pepper Dressing:
Zest of Orange
1/4 cup Olive Oil
3 Tbsp Red Wine Vinegar
3 Tbsp Apple Cider Vinegar
1 clove Garlic, minced
1/2 tsp Red Pepper Flakes
1/4 tsp Salt
Preheat oven to 350 degrees. On a silicone mat lined baking dish, place beets drizzled with half of the olive oil and a dash of salt and pepper. Bake in the oven until semi-soft, about 15 minutes. Then add in brussels sprouts and drizzle on the remaining olive oil and add the garlic. With a spatula stir the vegetables together on the baking dish. Place back in oven for another 15 minutes, or until the brussels sprouts are golden brown and tender. Remove from the oven.
Zest the orange and reserve the zest in a small bowl for the dressing. Using a chef's knife, cut away the rind of the orange from the fruit and then thinly slice the orange into sections. In a large bowl, add in the roasted vegetables and add in the orange slices. Toss to combine. Sprinkle on the crumbled feta.
For the dressing combine all ingredients into the bowl you added the orange zest to. Whisk to combine. Pour over the warm salad and toss to combine. Eat immediately.