Beautiful golden beets and Brussels sprouts. Roasted or boiled golden beets with parboiled Brussels sprouts, sautéed together in olive oil, shallots and thyme and topped with toasted almonds.
Here’s a recipe for those of us who love both beets and Brussels sprouts. (Isn’t it pretty?) I love beets in practically everything, but if you mix beets with other foods, those foods will turn red too.
Golden beets retain their bright orange color without staining their neighbors, making them welcome companions to our Brussels sprouts.
Golden turnips and Brussels sprouts
This recipe can easily be expanded to serve more people.
ingredients
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2 medium golden turnips
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10 Brussels sprouts, trimmed of rough outer leaves and halved
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2 teaspoons of salt
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1 shallot, peeled and sliced
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2 tablespoons extra virgin olive oil
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2 teaspoons fresh thyme, chopped
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2 tablespoons slivers of almonds, toasted
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Salt and freshly ground pepper
method
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Boil or Roast Beets:
The beets will take the longest to cook, so start them first. Either boil them in water in a small saucepan for 45 minutes (or however long it takes for them to be tender), or wrap in foil and roast in the oven at 350F for an hour or 15 minutes or until they are done.
Frying gives you better flavor but takes longer and uses a lot more energy (unless you’re already cooking something in the oven).
When done, set the beets aside to cool for 10 minutes, then peel and cut into 1 x 1/2 inch pieces.
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Roast the flaked almonds:
While the beets are cooking, toast your slivered almonds if you’re starting with raw almonds. Simply heat a pan over medium heat and add the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from the pan and place in a small bowl. Let cool, set aside.
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Blanch the Brussels sprouts:
While the beets are cooking, also prepare the Brussels sprouts. Bring 1 1/2 liters of salted water (2 teaspoons salt) to a boil in a medium saucepan. Add the Brussels sprouts to the water and blanch for 2-3 minutes. They should be almost completely cooked through.
Drain and rinse with cold water to stop cooking. Put aside.
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Boil shallots, add beets and Brussels sprouts:
In a medium-sized skillet, heat 1 tbsp olive oil over medium-high heat. Add the shallot slices and sauté for a few minutes.
Add another tablespoon of olive oil and increase the heat to medium-high. Add the sprouts and beets to the pan along with the thyme and mix well. salt and pepper to taste.
Cook for 1 minute more while stirring. Remove from the stove and serve. Can be served warm or at room temperature.
