top of page

3B Salad recipe( Roasted Brussel Sprouts, Butternut squash and Beet with goat cheese)

2 Beetroot or pre packaged beets

1 bag of fresh brussels sprouts halved

1 pre cubed or whole butternut squash

1 herbal goat cheese 5-6oz

Extra Virgin Olive oil

Salt and pepper to taste ( But, a pinch or two should be fine)

Salad dressing( optional once food completed)

Directions: Preheat oven to 400 degrees( F)

Please note: I wash all my veggies off with water and white vinegar before use.

Take 2 Beetroot with the stems ( as seen in my picture or you can also use pre-packaged beets if you choose), peel the skin off them and boil them whole in water for about 1 ½ until tender and you can stick a fork in them. Let them cool and their juices for about 30min. After that remove the cooked beets and put them in the refrigerator for at least 2 hours.

(Side Note: I then use the green stems in my collard greens. And

You can also use the juice of the beets for a smoothie! but that's another post. My mom just taught me this recipe on how to cook beets, THANKS MOM!)

Place both, brussels sprouts and butternut squash on cookie sheet. ( I would suggest 2 pans for each veggie) Grease pan with the olive oil spread the veggies around even and pour about 2 tbs over the veggies then mix until all are richly covered with oil. Then add salt and pepper.

Place both in oven for 25 min ( butternut may need addition 5 mins in the oven)

Once out of the oven and cooled to room temperature about 35 min take your beets and herbal goat cheese out of the refrigerator. Cut them both into small square pieces.

Now, just add all Ingredients, brussels sprouts, butternut squash, beets and goat cheese into your favorite bowl and let the flavor make your mouth dance!

Bless Eating Dancers,

Min. Nikki

Copyright © 2021 Nicole West


bottom of page