Brussels Sprout and Beet Salad

1/2 pound Brussels sprouts, ends trimmed, outer leaves removed, and cut in half lengthwise
4 small red beets, tops trimmed to 1/2-inch, washed and cut in half lengthwise
4 tablespoons plus 1/3 cup extra virgin olive oil
1 tablespoon paleo Dijon mustard
1 tablespoon honey
Squeeze of lemon juice
Coarse salt
Grinding coarse black pepper
1 small red onion thinly sliced into rings

Preheat the oven to 350.

Pour 2 tablespoons olive oil in a baking dish. Toss the Brussels sprouts in the oil; sprinkle them with salt and pepper and roast them for 20 minutes. Turn them once during the cooking. They are done when a small knife easily pierces them.

Pour 2 tablespoons of the olive oil on a sheet of aluminum foil and place it on a baking sheet. Toss the beet halves in the olive oil. Sprinkle them with salt and pepper and, keeping them in a single layer, fold and seal the foil over them. Bake on the baking sheet until a knife easily pierces them. When cool enough to handle, peel the beets and cut them into 1/4-inch slices.

Meanwhile combine the 1/3 cup olive oil, mustard, honey, lemon juice and salt and pepper in a small bowl.

Toss the Brussels sprouts with half the dressing and set aside.

Arrange the beets in a circle on a platter, overlapping the slices slightly. Mound the Brussels sprouts in the center. Sprinkle the onion over the platter and drizzle the remaining dressing over the beets. Serve at room temperature. Serves 6.

This recipe featured in show 1715, Brussels Sprouts - Cavolini de Brussels.
From: Ciao Italia with Mary Ann Esposito