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
- Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.