Thank you Renee Safdieh for your gourmet Brussel Sprout Salad! Not only is Renee a fantastic cook- but she own her own chic baby knit hats company!
How’s that for a fabulous Jewish Hostess???
Check out Renee’s fantastic knitted hat creations! Call Renee for all of your baby gifts!
Shredded Brussel Sprout Salad over Beets
By: Renée Cohen Safdiah
Instagram: @saturdayknitfever
- 1 bunch Red Beets
- 1 bunch Golden Beets
- 2 lbs Brussel Sprouts
- 3 stalks Celery
- generous 1/2 cup toasted Walnuts, lightly chopped
- 1/2 cup freshly grated Parmesan Cheese
- Freshly squeezed Lemon Juice
- Extra Virgin Olive Oil
- Salt
- Pepper
*I used a mandoline to slice the beets, brussel sprouts and celery- but can be done by hand.
Roast beets, wrapped in foil at 400•, peel, slice, set aside.
Slice Brussel sprouts and celery very finely. Toss with walnuts ,cheese ,lemon juice, olive oil, salt & pepper.
Arrange beets on serving platter. Arrange Brussel sprout salad on top. Garnish with additional Parnesan cheese and walnuts. Yum!
