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

If you’re looking for a simple, healthy, but delicious salad, this is it! The flavors complement each other, making it easy to enjoy.

This salad is an easy one to substitute 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 beats? Use apples to add more crunch and keep the sweetness.

Brussel Sprouts, Beets & Goat Cheese Salad w/ Dijon Vinaigrette

RiRis Jam

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!

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Course Salad

Cuisine American

Servings 8

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 wrap in aluminum foil 2-3 together and drizzle with EVOO and sprinkle with kosher salt. Seal up the foil tightly and place 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. In a steamer basket, steam for about 4-5 minutes for tender but still crunchy sprouts. Remove from heat and rinse with cold water immediately. Once cooled, using a sharp knife, thinly slice them and place in a large serving bowl.

  Slice the beets into bit size 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.

Keyword beets, brussels sprouts, dijon vinaigrette, goat cheese