Quick and Easy Brussels Sprout Salad

It is hard to believe that I didn't start eating Brussels sprouts until about a year ago, and now I am obsessed with them. I love them steamed, oven roasted with sweet potatoes and shredded into salads.

While doing my weekly fridge clean up today I was supper excited to find a bag of very large Brussels hiding in the crisper. Then I was faced with the decision of what to do with them. Since I had just finished cleaning the kitchen, I decided to do the quickest and easiest way!

 

Pecans, Dried Cranberries and Brussels Sprouts

 

 

I pulled out my handy Saladmaster Machine and Bowl and shredded the Brussels on cone 2.

 

 

 

I chopped and toasted the pecans, mixed some Dijon mustard, agave nectar and apple cider vinegar together and added to shredded Brussels sprouts, tossed in the  cranberries and topped with the pecans. This took less than 15 minutes and it is so good. You could serve this to people who think they don't like Brussels sprouts and they will LOVE it!

 

 

 

Looks and tastes amazing!

 

 

 

Brussels Sprout Salad Recipe

 

20 Brussels sprouts washed and the bottoms cut off

1 cup dried cranberries

1 cup chopped pecans or walnuts

2-3 teaspoons of Dijon mustard depending on your taste preference

3 tablespoons apple cider vinegar

1 tablespoon agave nectar

Salt and pepper to taste

 

 

1. Toast nuts in a skillet on med to low for about 5 minutes. Place in refrigerator to cool after toasted.
2. Place sprouts in the basket of the saladmaster machine and use cone 2. You can also use a mandolin or pulse a few times in a food processor.
3. Add mustard, vinegar, agave nectar, salt and pepper to a bowl and mix together.
4. Combine shredded Brussels sprouts, cranberries, toasted pecans and dressing and mix together and serve.

This would make a great side dish to any Summer Cook out! Or you could just eat half the bowl while you are working, which is what I did! 



Chipotle Beet Burgers

One of the things I love about having an organic garden is trying new things! We added so many new veggies to the garden this spring, one of them was beets. I have never eaten fresh beets, but knew I would find something to do with them. If not I could always make vegan red velvet cake or give them to clients.



I came across this recipe for Beet Burgers from Post Punk Kitchen and used it as a starting point. Anyone that knows me knows that I use recipes as an idea and then make changes to make it my own.  I knew I would want to make this gluten free, so I used ground up oats instead of breadcrumbs. I changed the seasonings completely and I baked them instead of frying them in oil as suggested and finished off on the grill. So basically I used the brown rice, lentils and beets and then changed everything else. This recipe is very versatile, you can change the spices to your tastes.

This is a little messy and takes some time, but it is so worth it. Don't skip the grilling step if possible, that charred flavor really makes a difference in taste. The recipe makes about 10 patties, you can either freeze the rest or cut the recipe in half. You can reheat in a skillet, just be careful not to overheat and dry them out.

 

Fresh beets peeled and grated on the Saladmaster Machine

 

 

 

They freakishly look like ground beef

 

 

They are great served on Romaine Lettuce as wraps

 

 

See that lovely charring, makes it taste like a "real" burger

 

 

Now time for the recipe, bear with me, I don't measure seasonings so you will have to rely on your taste buds! One Chipotle doesn't make it spicy, it gives it a smoky flavor and helps to mellow out the earthy flavor from the beets. If you want them spicy, you can add more!

 

Chipotle Beet Burger Recipe

 

2 1/2 cups cooked *brown rice (just a little over 1 cup uncooked)

2 cups cooked brown or green lentils (1 cup dry, you will have some leftover)

2 cups peeled and shredded beets ( I had four small to medium sized from my garden)

1 chipotle pepper

1 roasted poblano pepper ( you could sub for a bell pepper)

1cup ground oats

1/2 onion diced

2 garlic cloves

2 tablespoons tahini

Chili powder, cumin and salt to taste

 

1. Heat oven to 425 degrees.

2. Add chipotle, poblano and garlic to the food processer and pulse on high until chopped.

3. Depending on the size of your food processor, you might need to do it in two batches.

4. Add shredded beets (very messy job shredding beets, wear gloves or you will have red hands), cooked and cooled brown rice and lentils and pulse on high until well blended.

5. Pour mixture in large bowl, add the seasonings, diced onions, tahini and ground oats and stir until combined. I used my gloved hands to mix it together. Taste to see if it is seasoned to your liking. It will have a strong earthy beet flavor at this time, but mellows out after cooking!

6. I used a cookie scoop, but it is basically 1/4 cup. Shape into patties and put on a cookie sheet sprayed lightly with non stick spray.

7. Cook for 15 minutes, then flip the patties and cook for another 15 minutes.

8. Place on a hot grill for just a few minutes to get a little charring.

 

*When cooking the lentils and brown rice, I add 1/2 of a vegan beef flavored bullion cube for added flavor.

 

This recipe makes about 10 of the most amazing Beet Burgers! I hope that you enjoy them. One of my clients had them and wanted to know how I made them taste like REAL burgers!