Warm Paleo BBB Salad: Bacon, Beets & Brussels Sprouts Relish

Ingredients

• 6 beets, washed and cubed into small pieces

• 24 brussels sprouts, washed

• 16 oz grass-fed organic bacon

• 5 cloves garlic, chopped

• 1 tsp dried thyme

• 1/4 tsp black pepper

• 1/2 tsp himalayan sea salt

• 1/2 cup pistachios, toasted

Instructions

• Preheat oven to 350°F

• Line a baking sheet with aluminum foil

• Arrange bacon on covered baking sheet

• Bake bacon for 20 minutes until crispy, then set aside on plate to cool

• Combine beets, brussels sprouts, and garlic in large roasting pan

• Sprinkle with dried thyme, salt, pepper, and remaining bacon fat if desired

• Mix thoroughly

• Roast in oven for 45 minutes or until slightly caramelized

• Toast pistachios in a small pan on the stovetop over medium heat

• Transfer beet and brussels sprout mixture into a large bowl or serving dish

• Crumble the cooled bacon and add to mixture top with pistachios

• Toss it all together and enjoy!