Five Minute Assembly: Beet and Brussel Sprout Harvest Salad

Last weekend, I was headed over to a friends’ house where my husband had been smoking meats with his friend all day.  I wanted to bring a hearty fall-inspired vegetable dish to go with all of the smoked meats they were serving to the three couples assembling there, but I had been working all day and didn’t have much time to throw something together.  So I did some googling and ran by Trader Joe’s, and lo and behold — Success! I quickly assembled a delicious and hearty beet, brussel sprout, and green bean salad over arugula, sprinkled with goat cheese, that was devoured by a crowd of meat-a-tarians and even complimented in the face of all that delicious smoked meat!

I was inspired by what looked like a delicious (but very meager) beet salad with goat cheese that I had seen someone eating at a restaurant a few days before.  I have only started dabbling in beets over the past few years and decided that a beet salad with some other vegetables would be the perfect fall side dish for this impromptu get together.  In addition, the ONLY REASON I considered making a beet salad was because I knew that Trader Joe’s carries pre-steamed and peeled baby beets.  I would probably basically never in my life* actually cook a beet from scratch and peel it (is that what you do…..?) and if you are looking for those types of life lessons, you have stumbled onto the wrong food blog! 😉

SO … I digress … I popped into Trader Joe’s with a half-formed recipe idea in my brain. This is what I invented and it was amazing.

 


Beet and Brussel Sprout Harvest Salad


 


Ingredients:


(not all pictured)

1/2 bag TJ fresh arugula salad

1/2 bag TJ trimmed and cleaned green beans, cut into thirds

3 packages TJ steamed and peeled baby beets, sliced

1 package TJ roasted brussel sprouts

1/2 container TJ crumbled goat cheese

olive oil and balsamic vinegar, to taste

salt and pepper, to taste


Directions:


1. Select a pretty serving dish (round, square, or rectangular) and lay a bed of arugula in the bottom.

2. Arrange the beets, brussel sprouts, and green beans on top of the arugula in three rows.

3. Drizzle with olive oil and balsamic vinegar, to taste.

4. Season with salt and pepper, to taste.

5. Sprinkle with goat cheese.

Voila! Quite simply one of the easiest but most delicious salads I’ve made in a long time. Use this to impress at your next fall or winter gathering.

Serving Size: 6 side dish portions

IMG_3808

A Note On The Brussel Sprouts: For being packaged roasted brussel sprouts, these things are amazing. That’s all.

 

 

* by “never in my life” I am not ruling out the possibility that if I was retired and I lived on a desert island where the only crop we grew was beets and in addition to that, I was extremely bored and had a lot of time on my hands and didn’t have anyone else, like my husband, who I could convince to do the beet prepping part of the recipe, I would potentially steam and peel a beet.  But barring something slightly unusual like that situation occurring, this just isn’t the type of thing I want in my repertoire. I feel like if you start knowing how to make beets from scratch people will start to expect you to make them from scratch. In addition, I realize it’s silly to say “make a beet from scratch” because the beet is already made, but you all know what I mean….

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