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Beet, Brussels Sprout Salad

Beet, Brussels Sprout Salad

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Food Category:  Salads, Vegetables
Dietary Preference:  Dairy Free, Gluten Free, Low Carb, Vegetarian
This shaved and roasted Brussels sprouts salad recipe adds sweet roasted beets, crunchy pecans and apples, and goat cheese for a delicious combination.
Servings 1 Serving
Cal 478 kcal
Protein 4 g
Carbs 18 g
Fat 45 g
Added Sugar 10 g

No. of Servings

Ingredients 

  • ½ beet (cooked and peeled; sliced into bite-sized cubes)
  • ½ cups Brussels sprouts
  • ¼ apple (dice)
  • cup pecans (chopped)
  • ¾ cup lettuce (torn into bite-size pieces)
  • cup olive oil
  • 1/12 cup apple cider vinegar
  • ¾ tsp Dijon mustard

Instructions 

  • Cut the tips off the Brussels sprouts and then sliver. Place them in a bowl, pour the olive oil over them, and coat.
  • 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.
  • Mix the remaining oil with vinegar and mustard, and mix well to make the dressing. Add salt and pepper to taste.
  • 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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