Festive Brussels Sprouts Salad with Purple Rain Kraut
There is something festive about brussels sprouts that always make me think about Christmas and celebration. In December they are in season and definitely the most delicious out of the whole year! So here it is, right after Christmas, still festive salad to celebrate beginning of the New Year with colours and nutrients! Roasted veggies, along with plant based cheese, some purple rain kraut to support the macrobiome and give some acidity to the plate and a few topping. So yummy!
- Preheat the oven to 200C.
- Roast both brussels sprouts and beetroot cut into halves and smaller cubes/pieces with some sea salt and olive oil drizzle on top. Bake until brussels sprouts are nicely brown and beetroot is slightly al dente - usually takes around 25-30min.
- Once your veggies are cooled cut the plant based cheese, roast some chopped hazelnuts if you haven’t already and prepare other ingredients for plating.
- Start your plating with roasted veggies, add the cheese, purple rain kraut, nuts, goji berries, sprinkle sumac and some seas salt and add a nice drizzle of olive oil. Enjoy!
*If you don’t have goji berries, swap them for cranberries and it will also taste delicious!
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