Balsamic beetroot with Brussels sprouts

This salad is a winning combo of balsamic-glazed beetroot and earthy Brussels sprouts topped with feta and pine nuts

  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 250 gram pre-cooked beetroot, halved
  • 4 sprigs thyme
  • 1 tablespoon olive oil
  • 1 tablespoon caster sugar
  • 300 gram baby brussel sprouts, halved, blanched
  • 60 gram baby brussel sprouts, halved, blanched
  • 2 tablespoon toasted pine nuts
  • 2 tablespoon balsamic glaze


  • 1
    Preheat the oven to 180°C.
  • 2
    In a roasting pan combine beetroot and thyme, drizzle with oil and sprinkle with sugar. Bake for 10 mins.
  • 3
    Toss Brussels sprouts through. Bake for a further 5-10 minutes, until beetroot is tender and sprouts are golden. Serve sprinkled with feta and pine nuts, and drizzled with glaze.


You can also make canapés – chop the cooked beetroot and serve in tart cases, sprinkled with extra thyme and balsamic glaze.