Name: Balsamic beetroot with Brussels sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram pre-cooked beetroot, halved; 4 sprigs thyme; 1 tablespoon olive oil; 1 tablespoon caster sugar; 300 gram baby brussel sprouts, halved, blanched; 60 gram baby brussel sprouts, halved, blanched; 2 tablespoon toasted pine nuts; 2 tablespoon balsamic glaze

Balsamic beetroot with Brussels sprouts

This salad is a winning combo of balsamic-glazed beetroot and earthy Brussels sprouts topped with feta and pine nuts

Serves 4

Prep

Cook

20M

Total

25M

Ingredients

250 gram pre-cooked beetroot, halved

4 sprigs thyme

1 tablespoon olive oil

1 tablespoon caster sugar

300 gram baby brussel sprouts, halved, blanched

60 gram baby brussel sprouts, halved, blanched

2 tablespoon toasted pine nuts

2 tablespoon balsamic glaze

Method

1.Preheat the oven to 180°C.

2.In a roasting pan combine beetroot and thyme, drizzle with oil and sprinkle with sugar. Bake for 10 mins.

3.Toss Brussels sprouts through. Bake for a further 5-10 minutes, until beetroot is tender and sprouts are golden. Serve sprinkled with feta and pine nuts, and drizzled with glaze.