Fresh beets from a local garden were impossible to resist

Roasted with just a drizzle of olive oil, salt, and cracked pepper… yum! The possibilities with these rich, dark beauties are endless. They inspired this main salad, paired with brussel sprouts, which are equally delicious when roasted. Minus the goat cheese, it became a flavorful vegan meal—and my son had zero complaints about being my guinea pig!

Beets and Brussel Sprouts

• 3 large beets
• 16 brussel sprout, sliced in half
• spinach or mixed greens
• vine tomatoes or heirloom
• fresh goat cheese (chevre) or feta
• green onions
• pesto – homemade (recipe to follow) or store-bought
• white wine vinegar
• pumpkin seeds
•  Extra-firm Tofu, diced and sprinkled on top for a vegan option

Pesto

• 1 cup firmly packed basil
• garlic, at your discretion, I happen to love lots, but its a personal choice, start with two large cloves.
• 2 tbsp grated parmesan cheese, or vegan equivalent
• 1/3 cup extra virgin olive oil – enough to make a sauce-like consistency
• 2 tbsp pine nuts, walnuts or cashews
• salt and pepper to taste

I happen to love basil, it’s fresh and in abundance during the summer, pesto is a great way to take advantage of this sweet fragrant herb. The beauty of this recipe is that you can free form it, use above as a guide, double, triple, or substitute ingredients (i.e., cilantro or Italian parsley, instead of basil, or experiment with different hard cheeses) as needed.

Using a food processor, add the basil (stems and leaves), pine nuts, and garlic, and whiz around until it’s a fine consistency. Pour enough EVOO into the work bowl, pulsing until you achieve a thick sauce, adjusting to your preference. Remove and add salt, pepper, and Parmesan cheese.

Putting it Together

Preheat the oven to 400°F. Peel the beets and cut them into quarters. Place them on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, testing for doneness—they should still have a bit of bite.

Repeat with Brussels sprouts, this time placing them directly on the baking sheet to ensure even browning.

If this is your main course, I like to plate individually, though it can also be served family-style on a large platter. Start with a generous handful of greens, then layer on the roasted beets and Brussels sprouts. Crumble goat cheese over the top, add quartered tomatoes, green onions, and pumpkin seeds. Drizzle with pesto (or your favorite dressing, thinned with a splash of white wine vinegar). If you’re skipping the goat cheese, add tofu instead.

Feel free to get creative—avocados, orange segments, green beans, sautéed mushrooms, roasted red peppers—the add-ons are endless. Have fun with it!

serves 2 as a main.