Shaved Brussels Sprouts with Roasted Beets, Pecans and Goat Cheese
Dr. Amy Sapola
6 Beets, roasted
Extra Virgin Olive Oil
24 ounces Brussels Sprouts
⅓ cup Extra Virgin Olive Oil
½ cup Pecans, roasted
2 tbsp Apple Cider Vinegar
1 tbsp Grainy Mustard
1 tbsp Maple Syrup
¼ tsp Kosher Salt
¼ tsp Ground Black Pepper
2-3 ounces Goat Cheese
Preheat the oven to 350°F.Place the pecans on a baking sheet and toast in the oven for 10 minutes. Remove and set aside to cool.
Increase the oven temp to 400°F F. Trim the ends of the beets and wrap in aluminum foil in groups of three, drizzle with olive oil and sprinkle with kosher salt. Seal the foil packets tightly and place on a baking sheet. Bake for 45 minutes or until beets are fork tender. Remove from the foil and allow to cool, then rub and cut the skins off of the beets. Set aside.
Use a sharp knife to cut away the end of the core of the Brussels sprouts and finely slice around the core of the cabbage heads one at a time, discarding the core. Place in a large bowl. Or place into a food processor and shave.
Slice the beets into bite size pieces and scatter on the Brussels sprouts with the chopped pecans.
In a small jar with a screw top lid, add the olive oil, mustards, maple syrup, kosher salt and freshly ground black pepper. Shake well and season to taste. Pour over the salad and toss well to coat. Season with more salt and pepper if desired. Allow to sit 15-30 minutes before serving for flavors to marry. When ready to serve, sprinkle with chunks of goat cheese.