When I was a teenager, I read an article in Reader’s Digest about how color is so important in your diet. Deep colored vegetables and fruits hold abundant nutrients. I must have been at a really impressionable age because that article has stuck with me since then. I have a weird thing about beige food. I just feel kind of guilty if there is no color on my plate.
I created this colorful salad for the holiday season and with good health in mind. The bright orange sweet potatoes, deep red beets and beautiful green Brussels sprouts make this dish so lovely and add some gorgeous color to your table spread. Make this recipe as a side item for your next holiday meal and be sure to please a crowd!
Colorful Root Vegetable
and Brussels Salad
1 large beet (peeled and chopped)
1 sweet potato (peeled and chopped)
2 cups Brussels sprouts (washed and cut in halves)
1 Tbsp fresh rosemary (chopped)
1/2 cup Craisins
1/2 cup halved pecans
1-2 Tbsp minced red onion
1 container feta cheese
3 Tbsp Butter (melted)
juice of 1 lemon
1/2 cup The Filigree Fig Vinaigrette (recipe below)
The Filigree Fig Signature Vinaigrette
1 cup olive oil
2 Tbsp white balsamic vinegar
Juice of 1/2 lemon
2 cloves garlic (minced)
1 Tbsp honey
Blend all ingredients in a measuring cup or dressing bottle and shake or stir well. This tastes best if you make at least two hours in advance.
Preheat the oven to 400 degrees.
In a bowl, toss (to coat) the chopped sweet potato with 1 1/2 Tbsp butter, the juice of 1/2 lemon and about 1/2 Tbsp chopped fresh rosemary. Spread in an even layer on one side of a large roasting pan.
In the same bowl, repeat step 2 with the beet. We do these separately so that the beet does not turn the sweet potato red. Spread evenly on the other side of the roasting pan.
Bake in the oven for 30 minutes, tossing once or twice with a spatula.
Bring about 5 cups of salted water to a boil to blanch the Brussels sprouts. Boil for 8 minutes and transfer directly from the pot into a bowl of ice water. This locks in that beautiful green color we want in our salad. After 2-3 minutes in the ice water, pour into a strainer and pat dry with a paper towel. Shake a bit to remove excess water from the sprouts.
In a decorative bowl, combine the beets, sweet potatoes, Brussels sprouts, craisins, pecans, and red onion. Pour in about 1/2 cup of the vinaigrette and toss to coat. Top with feta cheese and more fresh rosemary.