Brussels Sprout and Beet Salad

Last week, I posted a yummy Roasted Brussels Sprout recipe. Since the recipe makes a good amount of the veggie, there might be some leftover, which is perfect for this recipe. The next day, I threw the ingredients listed below together, and enjoyed a fantastically tasty and relatively healthy salad.

• Handful of roasted Brussels Sprouts
• Sliced beets, about six slices
• 1 cup of baby spinach
• 1 tb blue cheese
• 2 tb pumpkin seeds
• 1 tsp Annie’s Balsamic Vinegar dressing
• Optional: 1/4 cup of croutons or crackers

1. Re-heat your roasted Brussels Sprouts

2. Assemble your salad, stacking spinach, then beets, then cheese, seeds, croutons and dressing. Finally, top with the Brussels Sprouts and enjoy!

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