Warm Brussels Sprouts, Beets, and Bacon Salad | Edible Bozeman

Ingredients

• off the leafy tops on the beets and wash well.
• Wrap beets in aluminum foil and bake on the rack in the center of the oven for 45 minutes.
• thinly slice the Brussels sprouts, toss them in olive oil, and spread onto a small baking sheet. sprinkle with salt.
• Heat a medium pan on top of the stove, add bacon, and cook until crispy. coarsechop and set aside.
• In a large bowl, mix the ingredients for the vinaigrette dressing.