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Roasted Beet and Brussels Sprout Salad with Pecans and Feta Recipe

Name: Roasted Beet and Brussels Sprout Salad with Pecans and Feta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3 medium beets; 3/4 lb Brussels sprouts; 1 (15 oz) can garbanzo beans (chickpeas); 3 oz feta cheese; 1 large apple; 1/3 cup pecans; 2 tablespoons balsamic vinegar; 1/4 teaspoon black pepper; 3 tablespoons extra virgin olive oil; 1 tablespoon honey; 1/4 teaspoon salt; 1/2 teaspoon dried oregano

Stashcook

This is a yummy salad with roasted beets and crispy Brussels sprouts. It has sweet apples, crunchy pecans, and creamy feta cheese. It's a healthy dish that's easy to make for lunch or dinner.

Ingredients

3 medium beets

3/4 lb Brussels sprouts

1 (15 oz) can garbanzo beans (chickpeas)

3 oz feta cheese

1 large apple

1/3 cup pecans

2 tablespoons balsamic vinegar

1/4 teaspoon black pepper

3 tablespoons extra virgin olive oil

1 tablespoon honey

1/4 teaspoon salt

1/2 teaspoon dried oregano

Method

Preheat oven to 450°F (230°C).

Wash and dry the beets and Brussels sprouts. Peel and cut the beets into small cubes. Trim and thinly slice the Brussels sprouts.

Drain and rinse the chickpeas. On a baking sheet, combine beets, chickpeas, and 1 tablespoon of olive oil. Season with salt and pepper. Roast in the oven for 20-25 minutes, stirring halfway, until chickpeas are golden and beets are tender.

In a medium bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, honey, and oregano to create the dressing.

Add the sliced Brussels sprouts to the dressing and toss to coat.

Core and thinly slice the apple. Add to the Brussels sprouts and mix well.

Once the beets and chickpeas are roasted, let them cool for a few minutes before adding them to the salad.

Add the pecans to the salad and toss everything together.

Crumble the feta cheese over the salad just before serving.