Shredded Beet and Brussels Sprouts Salad
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 30 min
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.