Roasted Beets & Brussels Sprouts with Za’atar
I make a lot of impromptu salads around lunchtime at the farm. In the summer it’s usually a simple mixed green salad with herbs, tomatoes and cucumbers all freshly harvested from the fields. Most of those salads don’t make the blog because honestly, even though they’re tasty they just don’t feel all that special and lunchtime in the heart of the farm season is too busy to photograph food. However, now that it’s so dark and dreary we take longer lunch breaks and our salads are a little heartier and more planned out. This salad is simple and so flavorful that we’ve been making it everyday for lunch ever since we started harvesting the first of our brussels sprouts. The combination of the beets, brussels, hazelnuts, balsamic glaze and za’atar are a match made in this farmers heaven! I can’t get enough!
I was inspired to try the spice blend za’atar after flipping through one of my favorite cookbooks Plenty. Just like vegetables, good quality spices make a HUGE difference in recipes. Now that I’ve tried za’atar (a popular middle eastern spice blend) I’ve been sprinkling it on everything from scrambled eggs, to hummus and even my morning toast. If you’re not familiar with it, za’atar spice blend is usually a combination of dried herbs such as thyme, oregano, marjoram, sumac, toasted sesame seeds and salt. You can easily make this at home but I find having the spice mix prepared in advance is really helpful especially since we’ve been sprinkling it on everything-even sliced apples! You can find za’atar at middle eastern markets or specialty spice shops. If neither of those places are close to you I’d suggest ordering some online, I love the Savory Spice Shop for this purpose.
With all of that being said, don’t fret if you don’t have any za’atar on hand. It’s totally optional! I actually added it at the last minute out of habit but this will still be delicious on it’s own. Also, if you’ve never made your own balsamic reduction you are in for a treat. The flavor is complex, sweet and to top it off it’s a cinch to whip up.
I hope you all enjoy this farm fresh autumn salad as much as we do. This is a great starter to any fall or winter meal. Grab a fork!
Beet & Brussels Sprout Salad with Za'atar & Balsamic Reduction
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4For the Salad:
- 4 Tablespoons roasted hazelnut oil (or extra-virgin olive oil) divided + additional for serving
- 4-5 medium-sized beets, trimmed and sliced into 1/2 inch rounds
- 1 pound of brussels sprouts, trimmed and sliced in half lengthwise
- 1/2 cup hazelnuts, toasted
- 1 cup parsly, minced
- salt and pepper to taste
- 1/2 Tablespoon za'atar (optional)
- 1 cup balsamic vinegar
- Preheat the oven to 425 degrees.
- Drizzle the sliced beets with 2 Tablespoons of the oil. Toss until well coated and place on a parchment lined baking sheet in a single layer-a little overlapping is oaky but you may need two baking sheets. Sprinkle with a little salt and pepper.
- Drizzle the sliced brussels sprouts with the remaining 2 Tablespoons of oil. Place on a separate prepared baking sheet. Roast the vegetables in the oven until lightly browned and fork tender. Anywhere from 18-25 minutes. The beets may cook faster so check on them frequently. Also, remove smaller beets as needed as they'll be done before the larger slices. Toss the veggies halfway through cooking.
- While vegetables cook prepare the balsamic reduction. Place the vinegar in a small saucepan over medium-high and bring to a low boil. Reduce the heat to medium-low and simmer the vinegar, stirring often, for about 15 minutes, until it has roughly reduced by two-thirds. Keep a close eye on it as you don't want it to burn. When the vinegar coats a spoon it's ready to rock! Remove from the heat and let the vinegar slightly cool.
- Serve the salad by dividing the brussels and beets among plates. Sprinkle with the toasted hazelnuts, za'atar (if using) and a drizzle of the balsamic reduction. Season to taste with salt, pepper and a little more oil.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Always taste test as you go. *Cooking times will vary depending on your vegetables, stovetop, and oven.