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