Warm Paleo BBB Salad: Bacon, Beets & Brussels Sprouts Relish


Ingredients

  • 6 beets, washed and cubed into small pieces

  • 24 brussels sprouts, washed

  • 16 oz grass-fed organic bacon

  • 5 cloves garlic, chopped

  • 1 tsp dried thyme

  • 1/4 tsp black pepper

  • 1/2 tsp himalayan sea salt

  • 1/2 cup pistachios, toasted

Instructions

  • Preheat oven to 350°F

  • Line a baking sheet with aluminum foil

  • Arrange bacon on covered baking sheet

  • Bake bacon for 20 minutes until crispy, then set aside on plate to cool

  • Combine beets, brussels sprouts, and garlic in large roasting pan

  • Sprinkle with dried thyme, salt, pepper, and remaining bacon fat if desired

  • Mix thoroughly

  • Roast in oven for 45 minutes or until slightly caramelized

  • Toast pistachios in a small pan on the stovetop over medium heat

  • Transfer beet and brussels sprout mixture into a large bowl or serving dish

  • Crumble the cooled bacon and add to mixture top with pistachios

  • Toss it all together and enjoy!

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