Beets and Brussels sprouts are some of my fave veggies. Beets are slightly sweet and are available in a gorgeous rainbow of colours. On top of that, they are so versatile! Brussels sprouts have a nutty flavour when roasted. Bacon makes everything better, especially when paired with the bite of horseradish in a creamy sauce. —gr8chefmb
beets, [your choice of colors] stems and greens removed
2 tablespoons extra virgin olive oil [divided use]
sweet onions, ends trimmed and peeled, cut into wedges
Preheat oven to 375°F and arrange a rack in the middle of the oven. Wrap each beet completely in aluminum foil and place in oven. Roast for 1-1/2 hours, or just until tender and easily pierced with tip of knife. Remove from oven and open foil; allow beets to cool enough to handle. Remove peel from beets and trim ends. Cut into wedges; toss with one-third of the orange juice and zest. Season with salt and pepper.
Placed pancetta along with 2 tablespoons of oil in non-stick skillet over medium heat; cook pancetta until crispy, approximately 8-10 minutes. Remove to paper towel-lined plate. Place onions and Brussels sprouts on cookie sheet and drizzle with pancetta drippings; season generously with coarse salt and fresh ground pepper and toss to coat. Place onions and sprouts in oven about halfway through beet roasting time, and roast onions just until they start to caramelize and get tender, approximately 25-35 minutes. Remove to mixing bowl and toss with one-third of the orange juice and zest.
In a small mixing bowl, whisk together remaining olive oil, orange juice and zest. Add vinegar, mustard, honey, horseradish, shallot, salt and pepper; whisk to combine thoroughly. Add sour cream and whisk to mix. Place half of dressing in bottom of salad bowl; add beets, onions, Brussels sprouts, orange segments and arugula. Gently toss to coat with dressing. Sprinkle with pancetta pieces and toasted walnut pieces. Pass additional dressing when serving.