Courtney’s baby beets salad

Blog Courtneys Baby Beets Salad
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A salad with some delicious and different flavours. So if you haven’t tried brussel sprouts in a while…give Courtney’s baby beets salad recipe a try!

🍴 Serves: 4

🕒 Prep: 20-25 mins Cook: 30-35 mins


  • 1 red onion
  • 1 dozen brussel sprouts
  • 1 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 small can whole baby beets
  • 1 head of broccoli
  • Optional: creamy goats cheese such as chervre


  1. Preheat oven to 200°C
  2. Line an oven tray with baking paper
  3. Thickly slice onion into rings (You can get the kids involved using our Foost first or next knife)
  4. Roughly slice brussel sprouts into rings of medium thickness
  5. Place onions and brussel sprouts onto baking tray
  6. Sprinkle with olive oil and maple syrup, then stir
  7. Place in hot oven for about 30 minutes until onions have caramelized and brussel sprouts crispy on edges
  8. While vegetables are roasting, drain baby beets and slice into quarters
  9. Cut broccoli into small florets and steam/microwave until just cooked (about 2 minutes in the microwave, but you can do longer for softer vegetables)
  10. Once onions and brussel sprouts are done, take out of the oven and place in a bowl
  11. Stir in broccoli then add baby beets on top
  12. Optional: crumb some creamy goats cheese on top
  13. Serve warm


Courtney’s baby beets salad goes great as a side with chicken, steak or lasagna


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