Gold Beet And Brussels Sprouts Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 6


  • 1 large BCfresh gold beet – shredded
  • 12-15 Brussels sprouts – thinly sliced
  • ½ fennel bulb – thinly sliced
  • ½ cup fresh Italian flat leaf parsly or cilantro – coarsely chopped
  • ½ cup almond slivers


  • 2 tbsp lemon juice about 1 large lemon
  • 2 tbsp olive oil
  • 1 tsp mustard seeds coarsely crushed
  • Salt and pepper to taste


  • In the bottom of a large bowl, combine lemon juice, olive oil, crushed mustard seed, whisk until blended. Season with salt and pepper.
  • Add sliced/shredded veggies and cilantro, toss to coat
  • Garnish with almond slivers and sprigs of cilantro


Looking for an easy way to to crush the mustard seeds? Place them on a cutting board and coarsely crush them using a small glass mixing bowl or the bottom of a sturdy drinking glass. But please be careful!