Brussels Sprouts, Beets, & Goat Cheese salad w/Dijon Vinaigrette

If you want a simple, healthy, but delicious salad, this is it! The many flavors complement each other, making it easy to enjoy.

This salad is easy to modify by substituting ingredients if you want to mix it up or don’t like something. For example, use feta cheese instead of goat cheese. Switch out pecans or almonds for the walnuts. Don’t like beets? Use apples to add more crunch and keep the sweetness.

Salad Ingredients

• beets
• extra virgin olive oil
• kosher salt
• brussels sprouts
• nuts
• goat cheese

Wash the beets. Trim roots and stems off. Cover with EVOO, sprinkle with salt, and bundle two or three together in aluminum foil. Bake until fork tender. Let cool, remove the skin, then cut into small chunks.

Using a paring knife, remove the core from the brussels sprouts. Place in a steamer basket and steam for a few minutes to leave them crunchy but not raw. Once cooled, thinly slice and place in a serving bowl.

Add additional ingredients to the brussels sprouts. Pour on dressing and toss to coat. Top with goat cheese.

Dressing Ingredients

• extra virgin olive oil
• apple cider vinegar
• dijon mustard
• honey
• salt
• pepper

Combine all the ingredients in a dressing bottle or small jar. Shake well until blended.

Brussels Sprouts, Beets, and Goat Cheese Salad w/ Dijon Vinaigrette

Print Recipe

This Brussels sprout, beet, and goat cheese salad is a vibrant mix of flavors and textures. Shaved Brussels sprouts bring a fresh crunch, while roasted beets add a subtle sweetness. Creamy goat cheese ties it all together with a rich, tangy bite. Tossed in a zesty Dijon mustard vinaigrette, this salad is the perfect balance of earthy, savory, and bright flavors—delicious as a side or a standout on its own!

Course Salad

Cuisine American

Servings 8

Author RiRis Jam

Ingredients

• 6 medium beets
• extra virgin olive oil
• kosher salt
• 1-1/2 lbs brussels sprouts
• 1/2 cup pecans or walnuts
• 1/3 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp dijon mustard
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3 oz goat cheese

Instructions

• Preheat the oven to 400 ℉. Trim the ends of the beets and remove the stems. Wash well and dry. Next, place 2-3 beets on aluminum foil, drizzle with EVOO, and sprinkle with kosher salt. Seal up the foil tightly and place it on a baking sheet or dish. Bake for 45 minutes or until the beets are fork-tender. Remove from the foil and allow to cool, then cut the skins off. Set aside.
• Using a sharp knife, cut off the core of the Brussels sprouts. Steam in a steamer basket for about 4-5 minutes for tender but crunchy sprouts. Remove from heat and rinse with cold water immediately. Once cooled, use a sharp knife to thinly slice them and place them in a large serving bowl.
• Slice the beets into bite-sized pieces and scatter over the Brussels sprouts. Add chopped nuts.
• In a small jar, add the olive oil, mustard, honey, salt, and pepper. Shake well. Dressing is best if made ahead of time.
• Pour dressing over the salad and toss well to coat. Top with goat cheese.