A Trip to the Farmers’ Market for Brussels Sprouts and Beetroot.
It’s the end of winter in Sydney and the markets are full of wonderful vegetables. The monthly Growers’ Market at Pyrmont in the Sydney suburb of Darlington (right next to Sydney Uni and Redfern Station) is my favourite.
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!
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
- 3 whole beetroot (beet), peeled and quartered
- 2 handfuls French eschallots
- 1 handful Broad Beans (fava), podded
- 2 handfuls Brussels Sprouts cleaned and halved
- 1/4 whole sourdough baguette thinly sliced, brushed with olive oil and toasted
- 1 whole goats cheese log (we love Meredith dairy)
- 1 handful walnuts toasted quickly in a hot pan
- 2 handfuls rocket leaves (arugula)
- 1/2 whole radicchio roughly chopped
- 1/2 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 1 pinch sea salt
- Pour boiling water over the eschallots and allow to cool. Peel with a sharp knife, keeping them whole if possible.
- 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.
- 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.
- 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.
- 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.
- Add the beetroot, escallots, brussels, broadbeans and walnuts. Drizzle more olive oil and red wine vinegar. Season to taste and toss gently.
- 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.