A Match Made in Heaven: Brussels Sprouts, Beets and Feta

My freezer is out of control. It's overloaded. Every time I tried to sneak into it for a taste of Chris' homemade ice cream, I got whacked on the foot with a bag of blanched Brussels sprouts that I had frozen earlier in the year. (Try explaining that the big bruise on your foot is from falling Brussels sprouts. You'll get blank stares.)

After I unsuccessfully dodged the Brussels sprouts for the third time, I decided to do something about it. I grabbed the Brussels sprouts, some feta and cooked beets from the fridge, blood orange infused olive oil (a gift) and spices from the pantry, and got down to business. I wasn't sure if I was making a mistake by combining the earthy beets with the cabbage-y Brussels sprouts, but it just seemed right to me.

The result? A nutty, slightly sweet, yet tart, salad that's delicious right out of the pan, or at room temperature. It's addicting, too. I ate half of it just transferring it from the pan to the serving bowl. Freezer: 0, Gourmess: 1.

Brussels Sprouts, Beets, and Feta
2 tsp olive oil
1 1/b Brussels sprouts
1/2 lb. plain, cooked beets
3 TBS blood orange infused olive oil (or a good quality olive oil and a squeeze of an orange or lemon)
2 tsp balsamic vinegar
1 tsp honey
1/2 tsp garlic powder
1/4 lb. feta cheese, cubed
Kosher salt/ ground pepper

Minimal MESS/ingredients/clean-up Category 1 
(Category 2, if you have to cook the beets yourself)

To Do:
  • Slice the raw Brussels sprouts lengthwise, into four pieces each, then steam in a bit of water until bright green, then drain and set aside. If using frozen, cooked Brussels sprouts, thaw, drain and then slice.
  • Slice the cooked beets into bite-sized pieces and heat through in a small pan. Transfer to a medium-sized bowl and cover with foil to keep warm.
  • Heat the plain olive oil in a large skillet over medium-high heat.
  • When the olive oil is very hot, carefully add the Brussels sprouts and cook about 5-8 minutes, until they are tender and browned on all sides, drizzling with 1 TBS of the orange infused olive oil and a few pinches of salt.
  • In a small bowl, whisk together 2 TBS of the flavored olive oil, vinegar, honey and garlic powder then add to the beets.
  • Transfer the beets to the Brussels sprouts and gently mix.  Season with salt/pepper to taste.
  • Top with feta cheese and serve.