A salad with some delicious and different flavours. So if you haven’t tried Brussels sprouts in a while…Give Courtney’s baby beets salad recipe a try!

? Serves: 4
Prep: 20-25 mins Cook: 30-35 mins

Ingredients

• 1 red onion
• 1 dozen brussel sprouts
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 1 small can whole baby beets
• 1 head broccoli
• Optional: Creamy goats cheese such as chevre

Directions

1. Preheat oven to 200°C
2. Line an oven tray with baking paper
3. Thickly slice onion into rings (you can get the kids involved using our Foost first or next knife)
4. Roughly slice Brussels sprouts into rings of medium thickness
5. Place onions and Brussels sprouts onto baking tray
6. Sprinkle with olive oil and maple syrup, then stir
7. Place in hot oven for about 30 minutes until onions have caramelised and Brussels sprouts crispy on edges
8. While vegetables are roasting, drain baby beets and slice into quarters
9. Cut broccoli into small florets and steam/microwave until just cooked (about 2 minutes in the microwave, but you can do longer for softer vegetables)
10. Once onions and Brussels sprouts are done, take out of the oven and place in a bowl
11. Stir in broccoli then add baby beets on top
12. Optional: Crumb some creamy goats cheese on top
13. Serve warm

Notes

Courtney’s baby beets salad goes great as a side with chicken, steak or lasagna.