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Seasonal Brussels Sprout Salad

1 stalk or container of Brussels Sprouts
1 Bunch of Red Beet Roots (Roasted) Recipe below
Pink Lady apples
Ricotta Cheese
Sour Cream
Olive oil
Blanch the Brussels Sprouts in salted boiling water for 2 minutes and drain and plunge into an ice water bath to stop cooking.
Allow to cool and move to a cutting board. Cut sprouts into quarters.
Toss the roasted beets with olive oil.
Place on a platter. Toss the beets with olive oil and sprinkle with salt and pepper to taste.
Arrange the Brussels over the beets.
Dollop ricotta on the platter and thinly slice the pink lady apples and arrange over beets and sprouts.
Sprinkle toasted pepitas over the salad and serve.

Roasted Beets:

Olive oil
Fennel Seed
Bay Leaf
Sherry Vinegar
Vegetable stock

Cut the greens from the beet roots. Rinse under cold water.
In a baking dish, add the beets and season with the remaining ingredients.
Bake 425 until fork tender. Let cool enough to handle
Peel beets with either a towel or peeler.
Cut beets into 1/8ths and chill in the refrigerator while preparing the rest of the salad.

Recipe by Chef Johan Bjorken at Alstede Farms

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