Basil & Beets Sprouts Salad
1 x bunch Baby Beetroot
300g Baby Brussels Sprouts
1 x Garlic Clove
1 x sprig of Thyme
2 x slices of bacon
2 tablespoons of Honey
2 tablespoons of Olive Oil
2 tablespoons of Pinenuts
Red Kellys Basil and Garlic Dressing
Halve Baby Beets and roast in oven until semi soft.
Halve Brussels Sprouts and place into pan with a little water, blanch until par cooked.
Pour water out of pan and add in olive oil and chopped up bacon – pan toss until bacon and sprouts starts to brown.
Add Honey, Pinenuts, Thyme and Baby Beets to combine together.
Transfer to a serving dish, add shaved parmesan and drizzle generously with Red Kellys Basil & Garlic dressing.