Steph’s note: This beet and brussels sprout salad recipe is a sneak preview of Cindy Sexton’s upcoming book “Paleo Takes 5 – Or Fewer: Healthy Eating was Never Easier with These Delicious 3, 4 and 5 Ingredient Recipes.” Cindy’s come up with a cookbook full of stupid-easy recipes with 3, 4 or 5 ingredients perfect for beginning chefs or those who like to KISS (Keep It Super Simple). Note: spices, vinegars and salts are not included in the recipe ingredient total. Paleo Takes 5 – Or Fewer releases on October 21, 2014 but you can still pre-order and snag the early bird price that saves you 24%!
I need to preface by saying that this beet and brussels sprout salad is one spectacular little number. It could easily pose as a main for lunch or act as a superior side dish for a larger spread. The birth of this recipe began one day while strolling the farmers market. After spotting a bushel of Brussels sprouts at a vendor’s booth, and some beautiful heirloom beets at another, I decided to come up with a dish that would combine the two. Ironically, I thought of uniting one of my all-time faves, beets, with something I had (at that point) never EVER tried before, Brussels sprouts.
To put this dish over the edge, I knew it would be ideal to cook up some bacon in the oven first and then roast the beets, garlic and Brussels sprouts in the fat afterward. Two words: dynamite decision. After slow roasting, everything caramelizes together to make one huge mound of goodness. It creates an earthy and nutty sauce within itself. Every bite gives you a savory crunch that will appeal to your taste buds and leave you wanting more.
- 1 lb (454 g) bacon
- 6 beets, cubed into small pieces
- About 24 (individual) Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
- 4 cloves fresh garlic, quartered
- 1 tbsp (4 g) <a href=”http://amzn.to/17g08QH” rel=”nofollow” target=”_blank” data-mce-href=”http://amzn.to/17g08QH” rel=”nofollow” >dried thyme</a>
- ½ tsp <a href=”http://amzn.to/GKtEnV” rel=”nofollow” target=”_blank” data-mce-href=”http://amzn.to/GKtEnV” rel=”nofollow” >sea salt</a>
- ¼ tsp <a href=”http://amzn.to/1cfCdFd” rel=”nofollow” target=”_blank” data-mce-href=”http://amzn.to/1cfCdFd” rel=”nofollow” >black pepper</a>
- ½ cup (62 g) <a href=”http://amzn.to/1bdtdeX” rel=”nofollow” target=”_blank” data-mce-href=”http://amzn.to/1bdtdeX” rel=”nofollow” >pistachios</a>, once cooked, and toasted
- Preheat oven to 350°F (176°C).
- Arrange slices of bacon on a <a href=”http://amzn.to/1aeNr7r” rel=”nofollow” target=”_blank” data-mce-href=”http://amzn.to/1aeNr7r” rel=”nofollow” >baking sheet</a> lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with <a href=”http://amzn.to/1pmUWiy” rel=”nofollow” target=”_blank” data-mce-href=”http://amzn.to/1pmUWiy” rel=”nofollow” >tongs</a> and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
- In a <a href=”http://amzn.to/1mqF2sA” rel=”nofollow” target=”_blank” data-mce-href=”http://amzn.to/1mqF2sA” rel=”nofollow” >large roasting pan</a>, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
- In the meantime, toast pistachios in a <a href=”http://amzn.to/1rOGqal” rel=”nofollow” target=”_blank” data-mce-href=”http://amzn.to/1rOGqal” rel=”nofollow” >small pan</a> over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Crumble the cooled bacon and add it to the veggies. Use tongs to toss it all together.
Want to check out more of Paleo Takes 5 – Or Fewer? Go here and click on Look Inside.
Photo courtesy: Page Street Publishing
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