This is the first recipe I tried them in, found after randomly picking up both golden beets and brussels sprouts (something I haven't eaten since I was a child) at the store one day. I discovered a love for the beets, and rediscovered brussels sprouts, all in this one very simple dish: oven roasted beets meet parboiled brussels sprouts accompanied by shallots and herbs.
Golden Beets and Brussels Sprouts
Adapted from We [Heart] Food (another great blog name, no?), via Simply Recipes
3 medium/large golden beets
2 tablespoons extra virgin olive oil, divided
10 large, fresh brussels sprouts
2 shallots, chopped
1 tablespoon fresh thyme, chopped (or 1 1/2 teaspoons dried thyme)
1/4 teaspoon freshly ground black pepper
Preheat oven to 375 degrees.
Wash and scrub beets. Place in a roasting pan and coat with one tablespoon olive oil and one teaspoon salt. Roast in oven until outside of beets will yield easily to a knife, about an hour. Remove from oven and let cool. When cool enough to handle, use a table knife to peel away the beets' skin. Cut beets into cubes about 1" to 1 1/2" on each side.
Remove outer layers of brussels sprouts until leaves appear tightly bunched and clean. Trim bottoms of stems.
Fill a small saucepan halfway with generously salted water and bring to a boil. Add the brussels sprouts and cook for 2-3 minutes, until almost fully cooked. Drain and let cool. When cool enough to handle, cut sprouts in half.
Add 1/2 tablespoon of oil to a large skillet over medium heat. Add the shallots and cook until soft and translucent, being careful not to brown them. Add a second 1/2 tablespoon of oil and raise the heat to medium-high. Place the brussels sprouts in the skillet cut side down. Let cook just until the surfaces begin to brown.
Add the beets, thyme, 1/2 teaspoon of salt, and black pepper. Stir to combine. Let cook for an additional minute or two.
Verdict? A great tasting, healthy dish that is so simple to make. I think it would also be great with a dollop of goat cheese on it. I served it alongside some baked tofu. I'm sure you can think of many other things that would make great company for the beets n' sprouts, too.