Three B’s Salad: Beets, Brussels Sprouts, and Bacon

Roasted Beets, Brussels Sprouts and Bacon Salad

I subscribe to quite a few food magazines.  More than I should probably, because I’m always 2-3 months behind in my reading of them, but I love to look at them and get ideas, or try new recipes.  In the issues that have arrived this Fall I have noticed a great emphasis on the use of Brussels Sprouts for salads.  I don’t think I would ever have thought of making them into a salad, but once introduced to the idea I gave it a shot, and this is the one I tried.

The recipe’s biggest attraction for me was the use of roasted beets with the Brussels sprouts, and bacon as a garnish adding another level of flavor.  The dressing is lemon based instead of vinegar with olive oil and a little mustard.  I had golden beets on hand, so that is what I used in this salad.




  • 1/2 pound Brussels sprouts, ends and outer leaves removed

    Golden beets, roasted.

  • 3-4 beets, roasted    You can find my method for roasting beets here.
  • 4 slices bacon, cooked crisp and drained on paper towel
  • 1 bag salad greens of choice, or leaves of Romaine
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


1.  Bring a pot of salted water to boiling.  Drop in the Brussels sprouts, bring back to a boil, and cook for 2 minutes.  Drain immediately and immerse or rinse with cold water to stop the cooking action.  Drain throughly and pat dry with paper towels.

Brussels sprouts after blanching.

2.  Slice each of the sprouts into thin slices,  about 1/4 inch thick.

Slice the sprouts into 1/4 inch slices.

3.  On individual salad plates, make a layer of salad greens as a base for the remaining ingredients.  Cover with the sliced Brussels sprouts, then wedges of roast beets, and bacon crumbled over the top.

Layering on the vegetables and bacon.

4.  In a small bowl or cup whisk together the lemon juice, oil, mustard, salt and pepper.  Drizzle over each salad before serving.

A very nice mixture of flavors and textures.

My reaction to this innovative salad:  I was pleasantly surprised by how well these ingredients worked together.  I particularly liked the saltiness of the bacon with the vegetables, and the Dijon mustard in the dressing enhanced the Brussels Sprouts, giving me the thought that mustard would be good to add to a sauce for Brussels sprouts when they are served hot as well.  This salad is filling and nutritious.  I served it with a meatless pasta dish for a hearty meal.

SOURCE:   Eating Well


Roast Beets with Goat Cheese Salad

Beets are one of those vegetables that I never used to cook because I didn’t know how to prepare them to make them tasty and interesting.  Then one evening while having dinner out in celebration of my husband’s birthday, our waiter described the chef’s special salad of the day.  It consisted of  roasted beets on baby greens with goat cheese.  It sounded interesting, but neither one of us was willing to venture out and order a whole one, so we compromised and ordered one, which we shared.  BIG MISTAKE!  We were racing each other in our efforts to have the largest portion.  Right then and there I knew I had to find a way to replicate that salad. 

I experimented with several ways to roast the beets, one being to wrap an unpeeled beet ( or beets) in foil, drizzled  with a little olive oil, and bake for about an hour.  Then cool slightly, peel, and proceed with your recipe.  I am not fond of this method, because it adds to the time spent preparing the dish.  I prefer the following method of preparation instead.

  1. Peel about 4 medium beets and cut each in half.  Then cut into 1/2 inch wedges.
  2. Drizzle with 1 tablespoon olive oil.  I like to use a seasoned/flavored olive oil, like one used for dipping bread.
  3. Season with salt, pepper, and a little garlic powder.
  4. Toss all together so beets are lightly coated. then spread in a single layer on a baking sheet or shallow baking dish, coated with no-stick cooking spray.
  5. Roast at 450 degrees, stirring once or twice, until crisp tender,  about 35 minutes.

At this point you could serve these beets hot as a side dish, and they are delicious as is:  lightly browned on the edges, and already seasoned; or use them in the salad.

Once cooled, transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice.

To assemble the salad,  place a serving of mixed baby greens on each of 4 – 6 serving plates. 

Drizzle with a little of the seasoned olive oil used to season the beets, then top with the beets, and lastly top with crumbled goat cheese.  Feta cheese is also a good substitute for the goat cheese.