Roasted Beet Salad Over Shredded Brussels Sprouts

Slow oven roasted red and gold beets with sweet corn, creamy avocado, juice pomegranate seeds over sauteed Brussels sprouts and onions. Topped with herbed chimichurri sauce.

3 medium red beets, tops and root removed, cleaned, and cut into 1/2 inch cubes
3 medium yellow beets, tops and root removed, cleaned, and cut into 1/2 inch cubes
1 1/2 tablespoon coconut oil
1 large yellow onion, peeled and diced
2 large garlic cloves, peeled and minced
2 dozen Brussels sprouts, ends and outer leaves removed, cut in half and sliced
1 cup corn kernels, fresh or frozen (if frozen rinse under warm water)
2 large avocados, remove pit, slice into cubes and remove from skin with a spoon
1/4 cup pomegranate seeds or dried cranberries
1 pint cherry tomatoes, cut in half
salt to season

Chimichurri sauce:

1/2 cup parsley leaves
1/2 cup cilantro leaves
1 large garlic clove, peeled and diced
juice and zest of one lemon
1/2 teaspoon salt
about 1/4 cup olive oil

View the full recipe at The Organic Dietitian →