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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Shredded Beet and Brussels Sprouts Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 30 min
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.
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Directions

  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.

Photograph by Andrew Purcell

Categories:

Salad Recipes Brussels Sprouts Beet Side Dish

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