Lemon Pistachio Shredded Brussels Sprout Beet Salad

  • Author: Sprinkles & Sea Salt
  • Yield: 4 large salads 1x


This Lemon Pistachio Shredded Brussels Sprout Salad is a superfood packed dinner salad, loaded with shredded brussels sprouts, toasted farro and roasted, marinated beets. It also had goat cheese, dried cranberries, pistachios and is  topped with a delicious lemon pistachio vinaigrette. 



Marinated Beets

3 medium sized beets

2 tbsp olive oil

1/4 cup apple cider vinegar

1/2 tsp salt

Toasted Farro

1 cup farro

4 cups water

Lemon Pistachio Vinaigrette

1 cup roasted, salted pistachios

1/2 cup olive oil

1/4 cup apple cider vinegar

2 tbsp honey

2 tbsp lemon juice

1 tbsp dijon mustard


1 pound brussels sprouts

1/2 tsp salt

Toasted Farro

1/4 cup goat cheese

1/2 cup dried cranberries

1/2 cup roasted, salted pistachios

Lemon Pistachio Vinaigrette

Marinated Beets


Marinated Beets*

Preheat oven to 400°F

Wash and dry beets

Wrap individually in aluminum foil

Place on a small baking sheet

Bake for 45 minutes, or until a knife can be easily inserted into the center of the beet


Remove skin for the beets and slice into thin slices

Place the beet slices in a small container that has a lid

Add olive oil, vinegar and salt, toss gently to coat all of the beet slices

Put the top on the container and put in refrigerator to marinate at least 4 hours, preferably overnight

Toasted Farro

Add the farro to a medium sized frying pan over medium heat

Toast for 5 minutes, tossing with a wooden spoon so it does not burn until it is golden brown

Add the water, bring to a boil for about 10 minutes**

Once it is done to your liking, drain any remaining water and set toasted farro aside

Lemon Pistachio Vinaigrette

Add the pistachios to the bowl of your food processor

Process on high until the pistachios are all finely chopped

Add the olive oil, vinegar, honey, lemon juice and mustard, process on high until all the ingredients are well combined

Put dressing into a jar or container with a lid, set aside


Cut the bottoms off the brussels sprouts

Add the brussels sprouts and salt to the bowl of your food processor

Pulse until all of the brussels sprouts are shredded into small pieces

Add brussels sprouts to a large bowl

Add the toasted farro, goat cheese, cranberries and pistachios, toss

Add 3/4 of the dressing, toss to coat salad evenly

Fill bowls with salad, top with slices of beets and a drizzle of remaining dressing***


*You could also buy beets that are already cooked and marinated – I like Love Beets brand which are available at most grocery stores.

**I used a quick cooking farro, double the cook time for regular farro

***If you prefer to serve this as a side dish, you can either put the beets and remaining dressing right on top of the salad or chop up the beets into small pieces and toss them with the salad.

Keywords: brussels sprout salad