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Brussel sprout salad

Roasted Brussels Sprout & Beetroot Salad

A Trip to the Farmers’ Market for Brussels Sprouts and Beetroot.

It’s almost Winter in Sydney and the markets are full of wonderful vegetables. The monthly Growers’ Market at Pyrmont and the weekly Eveleigh Market, in the Sydney suburb of Darlington (right next to Sydney Uni and Redfern Station) are my favourites.

I am lured by the groaning stalls fully laden with mountains of organic brussels sprouts (one of my many food loves), huge bunches of beetroot, stacks of cavolo nero, and millions of mushrooms.

One reason I go to the market is actually to buy brussels sprouts straight from the farm. Did you know this is how they grow? On the stalk!

 

brussel sprouts 1

Brussels sprouts – gorgeous!

 

So how about a winter salad, inspired by these awesome Brussels sprouts. I’ve added roasted beetroot and eschallots, broad (fava) beans, toasted walnuts, sourdough toasts with goats cheese all tossed with rocket (arugula) leaves and raddichio.

Roasted Brussels Sprouts & Beetroot Salad
Ingredients
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Ingredients
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Instructions
  1. Pour boiling water over the eschallots and allow to cool. Peel with a sharp knife, keeping them whole if possible.
  2. Put the peeled eschallots into a large roasting pan with the Brussels sprouts and drizzle with olive oil and salt, and roast at 200 C (400 F) until golden, tossing from time to time, around 30 minutes.
  3. Toss the beetroot with a splash of olive oil, balsamic vinegar and salt. Roast uncovered for 45 - 60 minutes, tossing from time to time until the wedges are cooked through.
  4. Boil the podded broad beans in salted water for a couple of minutes. Drain, refresh in cold water and slip out of their skins. Dress with a little olive oil and salt.
  5. In a medium sized salad bowl, toss the fresh rocket and radicchio leaves with a little olive oil, red wine vinegar and then season to taste.
  6. Add the beetroot, escallots, brussels, broadbeans and walnuts. Drizzle more olive oil and red wine vinegar. Season to taste and toss gently.
  7. When ready to serve, spread the goats cheese on the toasts and place them in a hot oven for 5 minutes until the cheese is a little bubbly. Place the toasts in the salad and serve immediately.
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6 Responses to Roasted Brussels Sprout & Beetroot Salad

  1. Michele Bribosia June 1, 2015 at 11:54 am #

    Had a MMCC Cookathon after the fabulous Accoutrement Cooking Class. Made the Onion Tart – huge success, the Chicken Livers Peri Peri – need to adjust the heat a little but again everyone loved it – now for the other recipes!! They all work and are really impressive. Thank you Lisa and the team – loved it!!

  2. Lisa Goldberg June 1, 2015 at 3:28 pm #

    Hi Michele – how fantastic! We are so thrilled to hear that everything has worked out well. Yes, the spice can be a little overwhelming – I think we will amend the next edition to reflect the fact that some oils are really too spicy to put in that amount. Can’t wait to hear what you make next. Happy cooking. Lisa and the girls x

  3. Christa June 1, 2015 at 7:10 pm #

    Will go to our Barossa Farmers Market on Saturday to purchase the brussels sprouts, beetroot and eschallots and sour dough bread – the other ingredients are always on hand. Will let you know how it all turns out and if my darling husband will eat it. Might have to change the goats cheese for him – separate bowl 🙂

    • Lisa Goldberg June 2, 2015 at 10:29 pm #

      Hi Christa, sounds perfect. Would your husband eat another type of cheese instead of goat’s? You could easily substitute feta or blue on the toasts, or just put the toasts in the salad rubbed with a little oil and garlic. Enjoy!! Lisa x

  4. Rachel June 1, 2015 at 8:32 pm #

    I made this tonight- it was yum!

    • Lisa Goldberg June 2, 2015 at 10:29 pm #

      SO happy to hear Rachel. Thanks for letting us know x

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