Brussels Sprouts and Beet Salad with Sweet Mustard Dressing

beet salad


  • 1 medium-sized beet with greens
  • 2 teaspoons canola oil 
  • 1 pound Brussels sprouts, shaved
  • 1/2 cup feta cheese
  • 1/2 cup walnuts, toasted and chopped

For dressing

  • 1/3 cup extra virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup or honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 400 degrees. Wash beet then remove top and bottom of beet. Place beet on aluminum foil (with enough to create foil packet). Cover beet with about 2 teaspoons canola oil, wrap beet in foil and roast in oven for 40 minutes, until tender.
  2. While beet is cooking, shave Brussels sprouts and chop beet greens (do not include the stems). Combine these in a large bowl with chopped nuts.
  3. Prepare the dressing in a separate bowl, whisking to combine.
  4. When beet is cooked, allow it to cool, remove outer skin, then dice. Add diced beet to salad.
  5. Add the dressing to the bowl and toss well. Allow the flavors to combine for 15-30 minutes before serving. Add feta cheese just before serving.

Nutritional information: (Amount per 2 cup serving) Serves: 8, Calories: 205, Fat: 16g, Saturated Fat: 3g, Protein: 5g, Carbohydrates: 12g, Fiber: 4g, Sodium: 377 mg