This warm salad of Brussels sprouts, golden beets, bacon, and crumbled feta in a maple Dijon vinaigrette is the perfect side dish for locally sourced eggs, beef, lamb, pork, or trout. It would be delicious with baked Northern pike, and if I’m not mistaken, it’s now fishing season for pike in our frozen lakes!
SERVES 4–6
2 medium golden beets
2 cups shaved Brussels sprouts
1 tablespoon olive oil
¼ teaspoon sea salt
3 slices bacon
2 tablespoons crumbled feta cheese
For the dressing:
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons high-quality olive oil
2 tablespoons raw apple cider vinegar
Salt and pepper to taste
Preheat oven to 425°F. Cut off the leafy tops on the beets and wash well. Wrap beets in aluminum foil and bake on the rack in the center of the oven for 45 minutes.
While the beets are baking, thinly slice the Brussels sprouts, toss them in olive oil, and spread onto a small baking sheet. Sprinkle with salt. When there is about 25 minutes left on the beet timer, add the Brussels sprouts to the oven.
Heat a medium pan on top of the stove, add bacon, and cook until crispy. Coarsechop and set aside. In a large bowl, mix the ingredients for the vinaigrette dressing.
When finished in the oven, let the Brussels and beets cool to the touch. Slice beets into small bites. Toss the beets and sprouts in the vinaigrette. Add bacon and feta to garnish, and enjoy!
