Roasted Potato and Brussels Sprouts Salad with Steamed Beets

Roasted Potato and Brussels Sprouts Salad with Steamed Beets

I’m fortunate to be part of a local food blogger group online. We recently had the opportunity to work with Melissa’s Produce in a blogger challenge. I was quite excited as this is the first blogger challenge I’ve participated in.

Melissa’s sent each participant eight different items and we were to use a 3-4 of those items to create a dish. When the box arrived at my doorstep I felt like I was in an episode of “Chopped” when the chefs open their basket of ingredients. The box contained Ojai Tangerines, Baby Brussels sprouts, Cleaned and Sliced Leeks, Steamed Baby Beets, Dried Chanterelles, Cooked Fava Beans, Red Quinoa, and Baby Dutch potatoes.

I have to admit, my first attempt at this challenge didn’t go as planned — I made a casserole that had leeks, quinoa, mushrooms and chicken. It tasted okay, but it wasn’t up to par with what I would share with you. Luckily, I had more ingredients to work with!

Since St. Patrick’s Day was around the corner I gravitated towards the potatoes and baby Brussels sprouts. I decided to make some a warm potato salad with Brussels sprouts, topped with steamed beets. This dish is simple and delicious (my kids for this opportunity! I will surely continue using your products as I have in the past!

Check out what the other bloggers came up with by clicking the links below:

Disclosure: I was given products from Melissa’s Produce to participate in this food blogger challenge. All thoughts and opinions are my own.