If you don’t have the amount of beets and sprouts that is called for in this recipe, just use what you have and adjust the amount of bacon and olive oil accordingly. Make a full recipe of dressing, use only what you need, and save the leftover for another salad.
For the salad:
1 1/2 pounds fresh Brussels sprouts, trimmed
6 medium red beets, peeled and diced (about 1 1/2 pounds)
4 strips applewood smoked bacon, cut into 1/2-inch strips
1 tablespoon olive oil
salt and freshly ground black pepper
For the dressing:
2 shallots, finely minced
2 teaspoons frozen cranberry juice concentrate
1 tablespoon apple cider
2 teaspoons apple cider vinegar
3 tablespoons canola oil
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
Preheat the oven to 375 degrees F. Meanwhile, fry the bacon until crisp; drain, reserving 1 tablespoon of the fat. Set aside.
Lay a sheet of heavy duty aluminum foil on a baking sheet and coat it thoroughly with nonstick spray.
Arrange the beets in a single layer on half of the foil. Combine the bacon fat with the olive oil and drizzle over the beets. Season with salt and pepper. Fold the foil in half to form a sealed packet and place in the oven to roast for about 45 minutes, or until the beets are tender when pierced with a knife. Remove from the oven, open the foil and set aside to cool to room temperature.
While the beets roast, bring a large pot of water to a boil. Trim the ends from the Brussels sprouts, peel off the outermost leaves. Blanch the Brussels sprouts in the boiling water until bright green and barely tender, about 2 1/2 minutes. Drain and immediately plunge them into ice water to stop the cooking. Drain again. Thinly slice the Brussels sprouts crosswise, separate the leaves and transfer to a large bowl. Season lightly with salt and pepper and set aside.
Make the dressing by whisking all the ingredients together in a small bowl. Just before serving, pour all but 1/4 cup of the dressing over the Brussels sprouts, add the bacon and toss lightly. Arrange the sprouts on a large serving plate or individual salad plates. Top with the beets and drizzle with the reserved dressing.
Serves 6 to 8.