Roast Beet & Brussels Salad with Hazelnuts

A delicious, seasonal salad from Dishing Up The Dirt, ever so slightly tweaked!


4 tbsp coconut oil, divided
4-5 medium-sized beets, trimmed and sliced into 1/2 inch rounds
450g Brussels sprouts, trimmed and sliced in half lengthwise
1/2 cup hazelnuts, toasted
1 cup parsley, minced
salt and pepper to taste
1/2 tbsp za’atar (optional)
Sesame oil for serving
1 cup balsamic vinegar


  1. Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
  2. Warm 2 tbsp of the coconut oil and coat the sliced beets in the melted oil. Place on a parchment lined baking sheet in a single layer (a little overlapping is ok but you may need two baking sheets.) Sprinkle with a little salt and pepper.
  3. Melt the remaining oil and drizzle over the sliced Brussels sprouts. Place on a separate prepared baking sheet. Roast the trays of vegetables in the oven until lightly browned and fork tender. Anywhere from 18-25 minutes. The beets may cook faster so check on them frequently. Also, remove smaller beets as needed as they’ll be done before the larger slices. Toss the veggies halfway through cooking.
  4. While the vegetables cook prepare the balsamic reduction. Place the vinegar in a small saucepan over medium-high and bring to a low boil.  Reduce the heat to medium-low and simmer the vinegar, stirring often, for about 15 minutes, until it has roughly reduced by two-thirds. Keep a close eye on it as you don’t want it to burn. When the vinegar coats a spoon, you’re ready to go! Remove from the heat and let the vinegar slightly cool.
  5. Serve the salad by dividing the Brussels and beets among plates. Sprinkle with the toasted hazelnuts and za’atar (if using) and a drizzle of the balsamic reduction. Season to taste with salt, pepper and a little more oil.



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