My sister made me a salad one night inspired by one she’d had in a Portland restaurant. You can use just about any kind of beet, green, and nut with this simple salad. Try it with an olive oil dressed salad in place of the brussel sprouts and candied walnuts in place of the pistachios. It’s delicious.
- Brussels Sprouts (about 3 per person)
- Beets, Golden preferred (about 1 small beet or .5 large beet per person)
- Marscapone Cheese (about 3T. per person)
- Roasted Pistachios
- Butter or Olive Oil for Sauteing
Wash unpeeled beets. Rub with olive oil, salt, and pepper, and roast at 425 degrees until tender. Let Cool.
Cut ends off of brussel sprouts and shave or slice thinly. Saute in butter or olive oil until wilted (about 5 minutes). Season with sea salt and pepper.
To assemble salads, smear about 3T. of marscapone cheese on each plate (sprinkle a little sea salt on top if desired). Place 3-4 half inch slices of peeled beets on top of the cheese. Mound the shaved brussel sprouts on top of the beets and top with crushed pistachios. Serve at room temperature.