Winter Layered Salad With Beets And Brussels Sprouts Food

WINTER VEGETABLE SALAD WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS, AND BEETS

Steps:

• Preheat oven to 375 F. Line the baking sheet with parchment paper.
• Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
• Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
• Preheat oven to 375 F. Line the baking sheet with parchment paper.
• In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.
• Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
• Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
• Add 2 beets to a medium-size saucepan filled with water. Bring to boil. Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 20 minutes. Remove from heat.
• Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool. When completely cooled, peel the beets and then dice them into small cubes.
• Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
• Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.
• Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.
• Combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
• In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.
• Drizzle with the balsamic glaze.

BEETS AND BRUSSELS SPROUTS SALAD-IN-A-JAR

Steps:

• Special equipment: four 32-ounce wide-mouthed glass jars with lids
• Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
• Meanwhile, make the barley: Bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
• Prepare the grapefruit: Remove the peel and pith from the grapefruits with a sharp knife. Cut the grapefruits into pieces, and remove the seeds.
• Make the vinaigrette: Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
• Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, divide the beets evenly among the jars, then add the following in separate layers: the spinach, Brussels sprouts, barley and grapefruit. Sprinkle the toasted walnuts and pomegranate seeds on top. Pack the vinaigrette in a separate container (about 3 tablespoons per salad).
• Just before serving, transfer the jarred ingredients to a large bowl, toss with the vinaigrette and season with salt and pepper.

WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top.If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.