Candied Brussels & Balsamic Beets Salad
Covered with a sweet and zippy oil-free balsamic vinaigrette dressing.
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!
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