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Roasted Beetroot and Brussels Sprout Salad with Balsamic Glaze
A vibrant and flavorful salad featuring roasted beetroot and Brussels sprouts, topped with a tangy balsamic glaze and crunchy walnuts.
Prep Time
15 minutes
Total Time
45 minutes
Calories
355 kcal
Difficulty
Easy
Equipment
3 items
Cost
£0.88/serving
Ingredients
Servings
4
500gBeetroot(About 3 medium beetroots, peeled and chopped into 1-inch cubes)
£0.75
500gBrussels Sprouts(Trimmed and halved)
£1.00
3tbspOlive Oil(Extra virgin olive oil recommended)
£0.20
0.3cupBalsamic Vinegar(Good quality balsamic vinegar)
£0.40
1tbspHoney(Or maple syrup for vegan option)
£0.15
1tspDijon Mustard
£0.05
0.3cupWalnuts(Roughly chopped)
£0.75
0.5tspSalt(Or to taste)
£0.01
0.3tspBlack Pepper(Freshly ground, or to taste)
£0.03
1sprigFresh Thyme (optional)(Adds a herbaceous flavour)
£0.20
Total Cost
£3.54
£0.88 per serving
Instructions
- 1.Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2.In a large bowl, toss the beetroot and Brussels sprouts with 2 tablespoons of olive oil, salt, pepper, and thyme (if using).
- 3.Spread the vegetables in a single layer on the prepared baking sheet.
- 4.Roast for 25-30 minutes, or until the beetroot is tender and the Brussels sprouts are slightly browned and crispy, flipping halfway through.
- 5.While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey (or maple syrup), and Dijon mustard.
- 6.Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon.
- 7.Remove the roasted vegetables from the oven and transfer them to a serving bowl.
- 8.Drizzle the balsamic glaze over the vegetables. Sprinkle with chopped walnuts.
- 9.Serve warm or at room temperature.
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My Notes
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Nutrition Information
Nutrition per serving (320g)
355 kcal / 1485 kJ
Carbs
36g
14% of RDA
Fat
22g
31% of RDA
Protein
9g
18% of RDA
Detailed Breakdown
Fibre
10 g
33% of RDA
Sugar
19 g
21% of RDA
Sodium
325 mg
14% of RDA
Saturated Fat
3 g
15% of RDA
Chef's Tips
For a sweeter glaze, add a little more honey or maple syrup.
Add a sprinkle of goat cheese or feta cheese for extra flavor (not vegan).
Other nuts such as pecans or almonds can be substituted for walnuts.
For easier cleanup, you can roast the vegetables in separate baking sheets to prevent the beetroot from staining the sprouts.
Cooking Equipment
Oven
Baking Sheet
Large Bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
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