Candied Brussels & Balsamic Beets Salad

Brussels sprouts coated and infused with a beet candy coating made from whole beets, all covered with a wonderfully tangy and sweet balsamic vinaigrette. For added protein and balance try adding some lentil feta. Candied Brussels & Balsamic Beets Salad is a sweet and tangy fall & winter delight!

As Halloween approaches we all need a little sweet indulgence, and this salad is a great and healthy way to get your sugar fix while still keeping to a Whole Foods Plant-Based eating style.

Recipe Overview

🔪 The Recipe:	Candied Brussels & Balsamic Beets Salad
⏲️ Estimated Time:	about 25-30 minutes from scratch.
💵 Cost to make:	$1.74 USD / $2.71 CAD
🍽️ Servings:	Around 1-2 servings
🕹️ Difficulty:	Easy

As usual, all the recipes are allergy-friendly and Top 8 Allergy-Free, but this one is also Top 9 Allergy-Free since it has no Sesame.
no dairy, no eggs, no wheat, no nuts, no tree nuts, no shellfish, no seafood, no soy, no corn, no salt added, no oil added, no sugar added, no coconut, no sesame.
Using only minimally processed or proven safe foods from scratch.

Have questions or a request to update a recipe for a specific allergy or food restriction? Contact me and I’d love to help!

Why I Had To Make Candied Brussels & Balsamic Beet Salad

I’m not really into salads, personally, which is why I made this salad of substance.

You know when you want a satisfying salad? Nothing light and frilly, but something that really has some substance to it—honestly, that’s what I always want in a salad. But since it’s “spooky season,” the time when there are candy displays and ads everywhere, I decided to sweeten it up with sweet beets and balsamic vinaigrette to counter the bitter Brussels sprouts—I also used radicchio and other bitter greens. My personal favorite is also to add some cubes of tangy lentil feta! Yum!

As for the dressing, I chose my sweet and zippy balsamic vinaigrette which is truly amazing as it is simple! Try it today, it’s the perfect salad for Fall or Winter, or as I lovingly refer to it as my Fall into Winter Salad.

NOTE: Check out the new ingredients sections—this is where you can see the science-backed research for each ingredient. This section is still growing and is a living document so check back often for some of the healthiest and disease-fighting ingredients, all backed with the latest medical and scientific research that I’ve found on each ingredient and how it fights disease.

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How to Make Candied Brussels & Balsamic Beets Salad – Video 📺

“When I wanted a salad of substance this was the perfect answer. It’s easy, pretty quick, and cheap to make—as it should be with salads. It does take some time to make the candied Brussels (and the lentil feta) but oh wow is it ever worth it! Even without any of that the real star of the show is the dressing—also as it should be with salads.

I highly recommend you try it today and get your sweet and savory seasonal fix!”

– Chef Rob (me)

⭐Full Candied Brussels & Balsamic Beets Salad⭐

Candied Brussels & Balsamic Beets Salad

Chef Rob

Covered with a sweet and zippy oil-free balsamic vinaigrette dressing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Comfort Food, Dessert, Lunch, Salad, Side Dish, Snack

Cuisine Canadian

Equipment

• 1 Pot
• 1 Spice / Coffee Grinder

Ingredients

  

CANDIED BRUSSELS & BEETS

• 6-8 ea Brussels sprouts
• ½ cup sliced beets
• 1 tsp lemon juice
• 1 cup water add more as needed

BALSAMIC VINAIGRETTE

Dry Ingredients

• 3 tbsp oats
• 1 tbsp pumpkin seeds or sunflower seeds
• ½ tsp onion powder or 1 tsp dehydrated onion
• ½ tsp mustard seeds (I use half dark and half light but any will work)
• 1 tsp parsley dried or fresh, of course

Wet Ingredients

• 4 tbsp balsamic vinegar
• 2 tbsp red wine vinegar
• 2 tbsp water or more as needed

Instructions

 

CANDIED BRUSSELS & BEETS

• Add beets, lemon juice, water, and Brussels sprouts to a pot on high heat. Bring to a boil then reduce the heat to medium high. Keep cooking the beets are fork tender.

  Remove the cooked beets from the pot and keep cooking the Brussels sprouts.
  
• Once all the liquid is cooked off, and the Brussels sprouts are coated in a bright red candy coating, turn off the heat and let cool. Slice each Brussel sprout in half.
  

BALSAMIC VINAIGRETTE

• Add all dry ingredients but the parsley to your spice grinder and blend until it becomes a powder. Add the dry ingredients to a bowl and then add in your wet ingredients.
  
• Finally, add your parsley and mix well.

  Enjoy!
  

Video

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Nutrition Facts Table – Candied Brussels & Balsamic Beets Salad

Frequently Asked Questions (FAQ) About Candied Brussels & Balsamic Beets Salad

1. Can I use a blender?

Yes. You can use a blender, food processor, hand blender, or even a pestle and mortar to make this recipe. Although a spice grinder was what it was designed for so that it’s accessible to those with lower incomes or living a nomadic, RV/Van Life, or other limited living or cooking spaces, as well.

2. What can I use instead of oats?

You can substitute oats with pumpkin seeds, sunflower seeds, tahini/sesame seeds, or nuts like cashews etc.

3. How do I store leftovers?

The dressing will last 3 day in the fridge, the beets and brussels may last longer but don’t take chances if you are unsure.

4. Can I make the candied Brussels sprouts ahead of time?

Absolutely! You can make the Brussels sprouts and beets a day or two ahead of time if you like. Just store in a sealed contained in the fridge until you’re ready.

5. Can I make the balsamic vinaigrette ahead of time?

Yes! Make and save in a sealed container. It will thicken as it sits so you may have to add water or vinegar to balance the flavor and thickness.

6. Is this meal gluten-free?

Yes, the entire recipe is naturally gluten-free as long as you use gluten-free grains. Check your grain packaging to ensure it’s certified gluten-free if needed.

7. What do I put in this salad?

I suggest seasonal lettuces and veggies, especially non-sweet veggies and bitter lettuce. I like kale, radicchio, arugula, spinach, and broccoli (sprouts), mini peppers, purple cabbage, beans, snap peas, red onion, sauteed mushrooms, slivered radish, grape tomato, fresh cranberries, grape tomatoes, etc.

8. Do I have to use fresh beets?

No. Fresh or frozen both will work. If you are using fresh beets try to get beets with the beet greens still attached as they will often be fresher, and you can also use them for your salad greens.

💡 Pro Tips for Candied Brussels & Balsamic Beets Salad

• Choose Fresh Brussels Sprouts: Look for bright green, firm, tightly packed Brussels sprouts. Remove the outer leaves and any damaged or dirty leaves before washing.
• The More Water the Longer: Use less water to speed up the cooking and candying process of the Brussels Sprouts, but make sure you are stirring often so it doesn’t burn.
• Dress Your Best: I know we all like to “drizzle” dressing on top of salads, and we do because it’s beautiful, but you should be dressing your mixing bowl or even your plate (with a smear) because big globs of dressing on a salad is overpowering for one, but it also weighs and breaks down the fibers in the lettuce making it become soggy much more quickly.
  So next time try dressing the side of your mixing bowl the adding and mixing your salad and see the difference: light dressing in every bit.
• Some Like it Hot: Yes, you could add spices. BUT, you could also try it hot with steamed kale, sauteed mushrooms, broccoli, and bell peppers. Heck, why not add some color to your Brussels and give them a toss in the pan too!
• Experiment with Veggies: Don’t like Brussels? No problem, you could try other bitter seasonal veggies like candied radishes, turnups, even broccoli etc. or you could try carrots, potatoes, or even yams.

🧂If you absolutely must add salt then try to add it to taste, to the top of the food, and in small amounts and only after tasting it first. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready.

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice the natural sodium in foods, check out the great article, and subscribe to, Michael Corthell on Substack.

Conclusion

Candied Brussels & Balsamic Beets Salad is a substantial seasonal salad that is not only filling but it also satisfies your sweet tooth in one of the healthiest ways you can: by eating fresh leafy greens and veggies.

To switch up your dinner routine why not try having an after-dinner dessert salad with your next meal—just to keep things fresh and exciting!

This recipe might be more time-consuming than you’re used to for just a salad, but I promise you that this is no ordinary salad and your extra effort will be time well spent.

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected???

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments.

Stay healthy and nourished!

Candied Brussels & Balsamic Beets Salad

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