Crispy Roasted Brussels Sprouts Beet and Bacon Salad

This crispy roasted brussels sprouts beet and bacon salad is perfect for dinner or a filling side…

A few weekends ago I was lucky enough to join a few other bloggers and the awesome folks at Jones Dairy Farm for an event at the Culinary Institute of America. The best part is that I only live 10 minutes away from the campus so I’m always pumped to be able to attend events. This time it was a little different than just the typical tour.

On Friday night we were able to hang out and have dinner Bocuse and then Saturday we got to actually cook in the CIA kitchens. Good lord I need a new kitchen. Big fat wooden cutting boards, sharp knives, endless pots and pans and a range so hot and powerful I could cook all day without getting bored. I know, it’s insane how much I love talking about that kitchen.

{Pictured: Deborah, myself and Gina}

We started off the day with a knife skills class which I was I was super psyched about. I have the knife skills of a 6 year old child so it was necessary. Although, last week {at home} I almost chopped off the tip of my finger so I might need some more schooling. I’m not even kidding. Lord help me. Plus we learned all about how Jones Dairy Farm makes their ham, sausage and bacon. It’s real meat people. Not pressed together “junk” from remaining bits of leftover product. I’m not gonna lie. It make me happy to learn that just because a ham is boneless it doesn’t mean it’s cheap meat. Plus their meat is truly smoked to perfection. So that means there is no liquid smoke or weird fake smoked casings put on their meat. Trust me, if a Jones product is a little more expensive than a store brand meat there is a reason. Spend the extra few dollars and go quality.

After our knife skills class we were able to break off into teams and had to make a main course and side out of a secret tray of mystery ingredients – beets, rutabaga, apples, Brussels sprouts and lettuce. My amazing team consisted of Deborah from Taste and Tell Blog, Biz of Good Good Eat and Jeff of Cooking with Jeff and Christine. For our dishes we ended up serving a delicious mashed rutabaga and potato with a ham, onion and ham sauté over top. And our side was salad of lettuce, baby greens, roasted Brussels sprouts, quick pickled beets, candied walnuts, bacon and goat cheese. We didn’t win (sad face) BUT I did end up finding my new favorite winter salad.

I have always loved Brussels sprouts but had never thought of roasting them first and then putting them on a salad. Duh! It’s so delicious. So I decided to re-create that salad but made a few little changes. I opted to not pickle my beets this time around and instead went for roasting them. Don’t worry, it’s still just as delicious! Also, if you’re in the market for a quick pickled beet recipe I will be posting it later this winter so I won’t completely leave you out in the cold. I also used purple Brussels sprouts that my good friends at Frieda’s sent me. Man those little things are super cute.

The vinaigrette I used on the salad is a little different because it also includes port wine. I gave this a try because in the original recipe I used port wine in the pickling of the beets. So I knew I enjoyed that flavor in the salad but knew it would be missing since I only roasted the beets. I really enjoyed the addition but feel free to use your favorite dressing on this salad. It’s even delicious with just olive oil and vinegar. You can be as fancy or as simple as you like with this salad.

Crispy Roasted Brussels Sprout Beet and Bacon Salad

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Ingredients:

For salad:

  • 12 ounces Brussels sprouts, shaved
  • 2 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • 6 thick sliced strips bacon, diced
  • 12 ounces mixed baby salad greens
  • Port wine vinaigrette, recipe below
  • 1/3 cup small diced roasted beets (you can also used pickled beets)
  • 1/3 cup crumbled goat cheese

For beets:

  • 1 medium sized beet, cleaned and top/bottom removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For salad dressing:

  • 1-2 teaspoons whole grain mustard (your call on the amount of mustard flavor desired)
  • 1 tablespoon port wine
  • 1 tablespoon sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Directions:

For salad:
Preheat oven to 400 degrees.

On a silpat lined baking sheet add shaved Brussels sprouts, 2 tablespoons olive oil, kosher salt and pepper to taste. Mix together and spread out on the sheet.

Roast for about 10 minutes until crispy but not burnt. Let sit while you prepare the rest of the salad.

In a medium sized skillet add bacon and cook until crispy. Drain the bacon on a paper towel once crispy and let cool.

In a large bowl add greens. Drizzle on salad dressing and toss to coat.

Add greens to a serving bowl, top with crispy Brussels sprouts, beets, bacon and goat cheese. Add a few cracks for fresh ground black pepper if desired.

For beets:
Preheat oven to 400 degrees. Add a 12 inch piece of foil to a baking sheet. Add beet and coat in olive oil, salt and pepper. Wrap foil up around the beet (like a tent and bake until fork tender, about 50 minutes.

Just remember that depening on the size of your beet it may cook faster or slower. I like to check on them after 30 minutes to test their doneness. At that point I can see how fast/slow they are roasting.

For vinaigrette:
In a small bowl whisk together mustard, port wine and sherry vinegar. Slowly whisk in olive oil and whisk until thick and combined.

Whisk in salt and pepper and taste. Add more salt and pepper if desired.

Items used in this post:

Disclosure: I was not monetarily compensated to write about my time spent with Jones Dairy Farm. I opted to write about my experience at the CIA because I had a great time. I was also not compensated to mention Frieda’s or Maille but they did send me free product. This post also contains affiliated links.