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.


  1. 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.