Salads
This Brussels sprouts and beet salad transforms humble ingredients into a vibrant, textured masterpiece with crispy edges and tender centers. 💛 The secret lies in roasting the sprouts until caramelized and beets until fork-tender, then balancing their earthy sweetness with a bright, tangy dressing.
My grandmother used to call this "winter sunshine in a bowl"—simple but deeply satisfying.
What makes this salad special is the perfect contrast of textures: crispy roasted sprouts with charred edges meet velvety roasted beets, all tossed with a zesty dressing that cuts through the richness.
The recipe comes together in just 30 minutes, making it ideal for weeknight dinners or holiday gatherings when you want something impressive without hours of prep.
By the time you're done, you'll have a salad that's as beautiful as it is delicious—deep jewel tones from the beets, vibrant green sprouts, and a dressing that ties everything together with herby brightness.
The best part? It keeps well for up to 3 days, so you can make a big batch for meal prep or leftovers.
Serve it as a standalone dish or pair with grilled chicken, salmon, or crusty bread to soak up every last bite. For extra richness, add crumbled feta or toasted walnuts—just remember to keep it simple if you're aiming for that crispy edge perfection. Let's get started!
Ingredients for brussel sprout and beet salad
Roasted beets and Brussels sprouts with a tangy maple-thyme dressing—crispy edges, velvety centers, and vibrant jewel tones.
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels Sprouts 🥬 | 1 ½ lb | Trimmed, halved lengthwise |
| Medium Beets 🍠 | 3 whole | With tops, organic preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For roasting, fruity variety |
| Balsamic Vinegar 🍷 | 2 tbsp | Aged, for dressing |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy brightness |
| Maple Syrup 🍁 | 2 tbsp | Pure, for sweetness |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, aromatic |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped, for freshness |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For dressing |
| Toasted Walnuts 🥜 | ½ cup | Optional, for crunch |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vegan Mayonnaise 🥫 | 2 tbsp | For creamy dressing |
The beets are the star here—organic, medium-sized with tops still attached for extra flavor. Whole Foods or local farmers' markets usually carry the best, but any grocery store's pre-washed beets work in a pinch. Brussels sprouts should be firm and bright green, never wilted or yellowing. I always grab the smaller ones (½ inch or less) for even cooking, but larger sprouts work if you halve them more. For the olive oil, California avocado oil or Italian extra-virgin gives the best flavor when roasted—avoid the cheap stuff, trust me on this.
No maple syrup? Agave nectar or date syrup works perfectly—just use the same amount. Fresh thyme is ideal, but dried thyme at one-third the amount gets you close. Want extra richness? Swap the vegan mayo for cashew cream (blend soaked cashews with lemon juice). The walnuts can be omitted if you prefer, but toasting them in a dry pan for 3-4 minutes adds a nutty crunch that balances the earthy flavors. For the dressing, lemon juice and apple cider vinegar are non-negotiable—they cut through the sweetness and make everything pop.
Roasted veggies keep their best texture for 3 days in the fridge, but the dressing should be made fresh. Store components separately—toss everything together just before serving to keep those crispy edges intact. For meal prep, roast the beets and sprouts ahead, then assemble the salad when ready. The dressing keeps for 5 days in the fridge, and the walnuts stay fresh for 1 week if stored in an airtight container. Double the recipe—it's that good.
Why You'll Love This Recipe
- No Fuss Roasting: I roast the beets and Brussels sprouts together—same tray, same time. No fancy prep, just toss with olive oil, salt, and a sprinkle of pepper, then let the oven do the work while I chop the rest.
- Earthy Sweet Crunch: That caramelized beet meets crispy Brussels sprout? It’s dangerously addictive. The balsamic and apple cider vinegar cut through the richness, leaving you with a bright, tangy bite that sticks with you.
- Weeknight to Potluck: Make a big batch on Sunday and it’s ready for lunches, picnics, or holiday tables. Honestly, I’ve brought this to book clubs, family dinners, and even my boss’s birthday—no one ever questions the ingredients.
- Budget Brightness: Beets and Brussels sprouts are cheap, and this recipe stretches them far. Between us, I’ve fed four people for under $10, and the leftovers? Just as good the next day—if they last that long.
Step-by-step instructions for roasted Brussels sprouts and beet salad
Transform humble ingredients into a showstopping salad with caramelized edges and vibrant flavors.
🔥 Step 1: Roast Brussels Sprouts and Beets Until Crispy
Preheat your oven to 425°F and line two large baking sheets with parchment paper. Toss the 1.5 lb Brussels sprouts (halved lengthwise) and 3 whole medium beets (peeled and cut into ½-inch wedges) with 0.25 cup extra-virgin olive oil, 1 tsp Diamond Crystal kosher salt, and 0.25 tsp freshly ground black pepper.
Spread them in a single layer on the baking sheets—crowding will steam instead of crisp. Roast for 25-30 minutes, flipping halfway, until the Brussels sprouts are deep golden brown with crispy edges and the beets are tender with caramelized spots. I like to check at 20 minutes because ovens vary—you want them just tender enough to pierce with a fork but still holding their shape.
🥘 Step 2: Prepare the Sweet-Tangy Dressing
While the vegetables roast, whisk together 2 tbsp aged balsamic vinegar, 1 tbsp apple cider vinegar, 2 tbsp pure maple syrup, 1 tbsp freshly squeezed lemon juice, 0.25 cup chopped fresh thyme leaves, 0.25 cup chopped fresh parsley leaves, and 0.25 tsp freshly ground black pepper in a small bowl. Slowly drizzle in 0.25 cup extra-virgin olive oil while whisking vigorously to emulsify.
The dressing should coat the back of a spoon with a glossy sheen. Taste and adjust—add more maple syrup if you want it sweeter or a splash of water if it's too thick. This balance of sweet, tangy, and herby is what makes the salad sing. Set aside while the vegetables finish roasting.
🍳 Step 3: Assemble the Salad with Crunchy Walnuts
Once the Brussels sprouts and beets are perfectly roasted, transfer them to a large serving bowl while still hot. Let them cool slightly for 5 minutes—this prevents the salad from wilting when you add the dressing. Scatter 0.5 cup toasted walnuts over the top for that essential crunch factor.
Drizzle the warm vegetables with the dressing, tossing gently to coat evenly. The residual heat from the vegetables will help the dressing cling beautifully. If you're using the optional 2 tbsp vegan mayonnaise, whisk it into the dressing just before serving for added creaminess—it works surprisingly well with the roasted flavors.
⏰ Step 4: Rest and Serve at Peak Freshness
Let the salad sit for 10 minutes before serving—this allows the flavors to meld and the dressing to penetrate the vegetables. The Brussels sprouts should still have a satisfying bite, while the beets will be tender with caramelized edges. Taste one last time and adjust seasoning if needed.
Serve immediately while the vegetables are still warm and the walnuts are crisp. This salad shines as a hearty main course or vibrant side—either way, the contrast of crispy roasted vegetables, creamy dressing, and crunchy walnuts makes every bite exciting. Store any leftovers in an airtight container for up to 3 days, though I doubt it will last that long!
Pro Tips For Making Brussel Sprout And Beet Salad
- Trim the Sprouts Right: Cut Brussels sprouts in half lengthwise—not crosswise—so the leaves fan out instead of curling inward. This keeps them flat in the salad and lets the dressing cling better. (I used to hack them like cabbage, and they’d just roll into sad little balls.)
- Roast Beets Until Tender: Medium beets should yield easily with a fork when done—no need to overcook until they’re mushy. Wrap them in foil with a splash of water and roast at 400°F (200°C) for about 45 minutes. (I learned this the hard way after serving a salad with rubbery beets.)
- Dress Salad Last: Toss Brussels sprouts and beets with just olive oil and salt before adding vinegars. Let them sit 10 minutes so the flavors meld—then drizzle balsamic and apple cider vinegar right before serving. (Adding dressing too early makes the sprouts soggy.)
- Use Raw Sprouts for Crunch: Save a handful of unroasted Brussels sprouts for the salad—just shave off the tough stems and slice thinly. Their crisp bite cuts through the earthy roasted beets. (I was skeptical until I tried it—now I always do it.)
Wine and beer pairings for these flavors
Earthy Red Wine
This salad's deep, caramelized flavors shine with a Pinot Noir from Oregon or a Syrah from the Rhône Valley. The wine's earthy notes mirror the roasted beets, while its moderate tannins complement the Brussels sprouts' crispy edges.
I always reach for a 2019 Domaine Serene Pinot Noir—its bright acidity cuts through the salad's richness beautifully. 🍷
Crisp White Options
For a lighter pairing, try a Sauvignon Blanc from New Zealand or a Vermentino from Sardinia. The citrusy brightness of these whites balances the salad's sweetness while highlighting the thyme and parsley in the dressing. A Cloudy Bay Sauvignon Blanc is my go-to—its zesty finish cleanses your palate between bites.
Dry Sparkling Wine
If you prefer bubbles, a dry Prosecco or Cava adds effervescence that enhances the salad's textures. The carbonation makes the roasted vegetables taste even more vibrant, while the crisp acidity prevents the dish from feeling too heavy.
I love La Marca Prosecco for its delicate fruit notes that pair perfectly with the maple dressing.
Beer Pairings
For beer lovers, a Belgian witbier like Stella Artois or a German Helles Lager works wonderfully. The slight tartness in witbiers complements the apple cider vinegar in the dressing, while the malt sweetness in lagers balances the earthy beets.
If you prefer something stronger, a dry-hopped IPA adds a nice bitterness to contrast the salad's richness.
Non-Alcoholic Options
Don't overlook sparkling water with a splash of lemon juice and a pinch of salt—it mimics wine's acidity beautifully. For something more substantial, try ginger beer (like BrewDog Ginger Beer)—the spicy kick complements the roasted vegetables perfectly.
I also love hibiscus iced tea for its floral notes that echo the thyme in the salad.
Nutrition facts
Frequently asked questions
Can I use raw beets instead of roasted?
Raw beets work in a pinch, but roasting transforms their texture and flavor dramatically. The caramelization from roasting brings out their natural sweetness and creates those beautiful crispy edges that contrast perfectly with the Brussels sprouts. If you must use raw beets, peel and thinly slice them, then soak in cold water for 10 minutes to remove any dirt before draining and tossing with the dressing.
How do I make this salad ahead of time?
Roast the Brussels sprouts and beets up to 2 days in advance and store them separately in airtight containers. When ready to serve, reheat briefly in a 350°F oven for 10 minutes to restore crispiness, then toss with freshly made dressing. The walnuts should be toasted just before serving to maintain their crunch. This method preserves the salad's vibrant colors and textures beautifully.
What's the best way to store leftovers?
Keep the roasted vegetables and dressing separate in airtight containers for up to 3 days. When ready to eat, gently reheat the vegetables (if needed) and toss with the dressing. Store the walnuts separately and toast them fresh before serving. The dressing alone keeps for 5 days in the fridge, but it's best made fresh for optimal flavor.
Can I add protein to this salad?
Grilled chicken, smoked salmon, or crispy chickpeas add wonderful texture and protein. For chicken, marinate ½ lb in olive oil, lemon juice, and herbs, then grill until 165°F internal temperature. For chickpeas, toss 1 cup with olive oil, salt, and smoked paprika, then roast at 400°F for 20 minutes until crispy. Add them to the salad just before serving to maintain freshness.
Why do my Brussels sprouts turn out mushy?
Overcrowding on the baking sheet or roasting at too low a temperature causes mushy sprouts. Always spread them in a single layer and use 425°F heat. Check them at 20 minutes—they're done when golden brown with crispy edges, not when they're fork-tender. If they're already mushy, try steaming them next time instead of roasting for a different texture.