Roasted beet and Brussels sprout

This hearty salad can be served warm or cold as a side dish for any main course at celebrations or gatherings. Learn more about the benefits of vegetables and fruit in your diet.

This recipe has been adapted to include Health Canada’s food safety guidance.

by Emily Richards PH Ec.

101 cal Serves 6

Prep time 0h 15m

Cook time 0h 40m

Total time 0h 55m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Clean and dry all preparation surfaces.
Step 2

Gently rinse beets, garlic, fresh thyme, Brussel sprouts, oranges and arugula under cool running water before preparing the ingredients.
Step 3

In a large bowl, toss together beets, garlic, broth, oil, thyme and pepper. Spread on a 13 x 9 inch (3 L) baking pan lined with parchment paper. Cover with foil and roast in 375 F (190 C) oven for 20 minutes. Stir in Brussels sprouts, uncover and cook for 20 minutes or until beets and sprouts are tender.
Step 4

Stir in oranges and serve over arugula. Sprinkle with pistachios if desired.
Step 5

Store any leftovers away in the fridge within two hours, or sooner if they are in a warm location.

Tips

For a potluck, roast the vegetables in advance and pack them separately from the oranges and arugula. This way, you can easily set up your platter when you’re ready. You can warm the vegetables before mixing the salad, or serve them cold.