2 medium sized golden beets
10 brussels sprouts
2 teaspoons salt
1 shallot, peeled and sliced
2 Tbsp olive oil
2 teaspoons fresh thyme, chopped
2 Tbsp almond slivers, toasted
Salt and freshly ground pepper
1) Boil or roast the beets. Boil in water in a small saucepan for 45 minutes. When done set the beets aside to cool for 10 minutes then peelmedium-highhem 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 the for 2-3 minutes. 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 heat. 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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