Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Shredded Beet and Brussels Sprouts Salad
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
This crisp raw salad adds a bit of crunch and freshness to your winter menu rotation. Dried dill is an often overlooked spice rack staple, but it's the star in this recipe. It has a soft dill flavor and is perfect when you just want a hint of of the spice in your dish — or don’t want to buy a whole bunch and have it go to waste.
Directions
- Whisk 2 tablespoons red wine vinegar and 1 teaspoon each Dijon mustard, honey, kosher salt and dried dill in a large bowl. Whisk in 3 tablespoons olive oil and add 1 thinly sliced shallot. Shred 2 beets on the large holes of a box grater into the bowl; toss. Shred 8 ounces brussels sprouts with a mandoline or sharp knife. Add to the bowl along with 3 tablespoons salted roasted sunflower seeds. Toss well.
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