Brussels Sprout and Beet Salad

Brussels Sprout and Beet Salad

Ingredients:
1/2 pound Brussels sprouts, ends trimmed, outer leaves removed, cut in half
lengthwise
4 small red beets, tops trimmed to ½ inch, washed and cut in half lengthwise
4 tablespoons plus 1/3 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Squeeze of lemon juice
Coarse salt
Freshly ground black pepper, to taste
1 small red onion thinly sliced into rings

Directions:
Preheat oven to 350 degrees.
Toss the Brussels sprouts in two tablespoons of olive oil and place in a baking
dish. Add pepper if desired, then roast until tender, about 20 minutes.
Toss the beets in two tablespoons of olive oil. Place beets onto a foil-covered
cookie sheet. Roast in oven until tender.
Peel beets with a knife and cut into 1/4-inch slices.
Make the dressing by whisking together 1/3 cup olive oil with mustard, honey
and lemon juice. Season with freshly ground black pepper to taste.
Toss the Brussels sprouts and beets with the dressing. Arrange the Brussels
sprouts, beets and sliced onion onto salad plates and serve warm.
Easy Greek Salad
Serves 2
Avocado, sundried tomatoes and artichoke, along with crunchy onion and bell
peppers create a satisfying salad loaded with flavor—a nice variation on a classic
Greek salad. For best results, use the freshest vegetables you can get your hands
on.