Beet and Brussels Sprout Salad |

Beet and Brussels Sprout Salad

Beet and Brussels Sprout Salad is a warm, roasted mix of the tastiest fall flavors.

This beet and brussel sprout salad could easily pose as a main for lunch or act as a superior side dish for a larger spread. |

Steph’s note: This beet and brussels sprout salad recipe is a sneak preview of Cindy Sexton’s upcoming book “Paleo Takes 5 – Or Fewer: Healthy Eating was Never Easier with These Delicious 3, 4 and 5 Ingredient Recipes.”

Cindy’s come up with a cookbook full of stupid-easy recipes with 3, 4 or 5 ingredients perfect for beginning chefs or those who like to KISS (Keep It Super Simple). Note: spices, vinegars and salts are not included in the recipe ingredient total. Paleo Takes 5 – Or Fewer releases on October 21, 2014 but you can still pre-order and snag the early bird price that saves you 24%!

How to Make a Warm Salad

This recipe is so simple. You’ll bake the bacon, then use the bacon fat to roast the Brussels sprouts and beets. Then, you flavor it up with garlic and add some crunch from the pistachios. Perfection.

Beet and Brussels Sprout Salad |

Beet and Brussels Sprout Salad Recipe (Paleo, Whole30)

Course: Salad
Cuisine: Gluten-Free, Paleo, Pork, Whole30
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 667 kcal
Author: Steph Gaudreau

This Beet and Brussels Sprout Salad is a tasty way to enjoy a warm salad with all the best fall flavors. Paleo, whole30, and gluten-free!



  • 1 lb bacon
  • 6 beets small, cubed into small pieces
  • 24 Brussels sprouts cleaned thoroughly (these guys can be dirty!)
  • 4 cloves garlic quartered
  • 1 tbsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup pistachios toasted


  1. Preheat oven to 350°F.

  2. Arrange slices of bacon on a baking sheet lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
  3. In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
  4. In the meantime, toast pistachios in a small pan over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Crumble the cooled bacon and add it to the veggies. Use tongs to toss it all together.

Recipe Notes

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Nutrition Facts
Beet and Brussels Sprout Salad Recipe (Paleo, Whole30)
Amount Per Serving
Calories 667 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 16g80%
Cholesterol 74mg25%
Sodium 1166mg49%
Potassium 1237mg35%
Carbohydrates 29g10%
Fiber 9g36%
Sugar 12g13%
Protein 23g46%
Vitamin A 1030IU21%
Vitamin C 105mg127%
Calcium 108mg11%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

Want to check out more of Paleo Takes 5 – Or Fewer? Go here and click on Look Inside.

Photo courtesy: Page Street Publishing

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This beet and brussel sprout salad could easily pose as a main for lunch or act as a superior side dish for a larger spread. |

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31 Responses

  1. This looks delicious. Does the bacon go in it? I didn’t see it in the instructions except to cook it and set it aside to cool. Thanks

  2. This sounds delicious! My question is do you peel the beets first? Do you have to do anything else to the beets before roasting them with the brussel sprouts? I often want to buy beets but I’m intimidated by the roasting process for some reason, I’ve never done it myself because I usually buy them precooked.

    1. Hi Fiona…I’m speaking for Cindy here but I usually don’t peel beets because it takes more time and can be a bit messy. My hunch is that a good scrub under the faucet and chopping them without peeling will work just fine 🙂

    1. Hi Courtney! If using roasted beets, I would roast the brussels sprouts according to the directions, then throw the beets in maybe in the last 15 minutes.

  3. If you’re not using bacon, what kind of and how much oil would you use to roast them? And is a baking sheet as good as a “roasting pan”?

  4. I make this quite a bit and its great! Any idea on the Nutrition information for this dish? Calories per cup or so? Just curious. Thanks

    1. Hi Rick,

      I don’t provide nutritional information. My best recommendation is to use MyFitnessPal to enter all the information then you can divide it into servings and go from there.



  5. I’m brand new to Paleo (but loving it and the way I feel), and won’t be able to try this until I’m done with my initial cleanse in another week and a half. That said, it looks like it might be complemented by a little dressing; has anyone tried this (and if so what kind), or is it definitely a stand-alone?

  6. This was absolutely delish! We are thinking of using it as a side for Thanksgiving. We had the fresh greens from the beets so I served the salad hot over the greens. I think the only thing I may do differently next time is add the garlic before serving. It got a little too toasty in the oven. I think the dish would be good with shallot too. This recipe is a keeper as is, and it’s beautiful!

    1. You can do that. Most fats and oils can be subbed out interchangeably. The flavor will change but that’s up to your taste buds.

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Hi, I'm Steph!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.


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