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Beet and Brussels Sprout Salad | stephgaudreau.com

Beet and Brussels Sprout Salad Recipe (Paleo, Whole30)

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!

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

Ingredients

  • 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

Instructions

  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.