Beet, Brussels Sprout Salad

Ingredients

• ½ beet (cooked and peeled; sliced into bite-sized cubes)
• ½ cup Brussels sprouts
• ¼ apple (dice)
• 2 tbsp pecans (chopped)
• ¾ cup lettuce (torn into bite-size pieces)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• ¾ tsp Dijon mustard

Instructions

1. Cut the tips off the Brussels sprouts and then sliver. Place them in a bowl, pour the olive oil over them, and coat.
2. Place the sprouts in an air fryer or on a cookie sheet in the oven at 390°. Cook until slightly browned and a bit crispy.
3. Mix the remaining oil with vinegar and mustard, and mix well to make the dressing. Add salt and pepper to taste.
4. Mix the dressing with all the remaining ingredients (except the Brussels sprouts) in a bowl and stir well. Add Brussels sprouts. Enjoy!

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