This recipe can easily be scaled up to serve more people.
1 Boil or roast the beets: The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes (or how ever long it takes to get them tender), or wrap them in foil and roast them in the oven at 350°F for an hour fifteen minutes or until done.
Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven).
When done, set the beets aside to cool for 10 minutes, then peel and chop them into 1 x 1/2 inch chunks.
2 Toast the slivered almonds: While beets are cooking toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside.
3 Blanch the Brussels sprouts: Also while the beets are cooking, prepare the Brussels sprouts. Bring 1 1/2 quarts of salted water (2 teaspoons salt) in a medium saucepan to a boil. Add the Brussels sprouts to the water and blanch them for 2-3 minutes. They should be almost all the way cooked through.
Drain and rinse with cold water to stop the cooking. Set aside.
4 Cook the shallots, add beets and Brussels sprouts: In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes.
Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste.
Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.
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