Warm Brussels sprouts salad


There's a spot in Dallas called Origin Kitchen + Bar that serves healthful American food. Outside of recommending you stop by for dinner during the week, the main reason I bring it up is that they have something I want every day.

My sister turned me onto Origin's warm Brussels sprouts salad, and I think about it all the time. Which means that I had to find a way to make something like it - not it, it could never be it - at home.

I changed things up a little to make it work for me; I need items that I can take to work and to morph into something different enough that it didn't just remind me of a poor man's Origin.

Cue the beets, hazelnuts and vinaigrette. Golden or red beets make a nice pair with shaved Brussels sprouts (Trader Joe's and Whole Foods sell them pre-shaved to save you time). The crunch of hazelnuts plays off nicely with the lightly cooked sprouts and roasty beets. And a dijon vinaigrette and parmesan bring it all together with a punch of flavor.

If you're pinched for time, I recommend purchasing pre-cooked beets. That's the thing that takes longest in this recipe.

This recipe serves 4 for entree-sized portions and 6-8 for side portions.

What you need

10 oz package shaved Brussels sprouts  

2 medium beets, raw or pre-cooked

3 tbsp water

1/4 cup Parmigiano Reggiano, grated

3 tbsp hazelnuts, finely chopped

2 tbsp and 2 tsp Dijon mustard

1 tbsp extra virgin olive oil, plus more for coating beets

Freshly cracked black pepper, to taste

Salt, to taste

How to do it

For the beets

If using pre-cooked beets, simply dice the beets into 1/2-inch squares. 

If using raw beets, reheat oven to 425 degrees F. 

Cover a baking sheet with foil. Place beets on the sheet pan and drizzle olive oil over the surface to coat. Season generously with salt and pepper. 

Bake the beets for 45 minutes.

Once roasted, allow the beets to cool for about 10 minutes. To peel, run the beets under cook water and, using a paper towel, pull back the skin.  

Once peeled, dice the beets into 1/2-inch squares. 

For everything else

While the beets bake, cook the Brussels sprouts. Place the shaved Brussels sprouts in a microwave-safe bowl and add a 3 tablespoons of water to the bowl. Cover the bowl with plastic wrap and place in the microwave. Microwave the Brussels sprouts on high for 3 minutes and set aside.

Grate Parmigiano-Reggiano and set aside. Chop hazelnuts finely and set aside.

Move on to the dressing. In a large bowl, whisk together olive oil with Dijon mustard. 

Add Brussels sprouts, beets, cheese and nuts to the bowl with the mustard dressing and toss to coat. Season with salt and black pepper, if desired. 

Serve warm.

Store in an air tight container in the fridge for up to three days. This is a lot better the first day than as leftovers.