The beets, mushrooms, and salmon all go in the oven 200°C/400°F.
The beets will be the first in (bottom shelf) and then in the last 20 minutes, the mushrooms and salmon go on the top shelf together.
1. Preheat your oven to 200°C/400°F.
2. Get out: a sheet of aluminum foil, 2 baking sheets, a cutting board, parchment paper, a knife, a mixing bowl, and a food processor (or blender).
• 12oz/340g bag of brussels sprouts washed
• 2 fresh beets (can vary in color, and with or without stems)
• 6 large organic cremini mushrooms
• 2, 2 inch in width, wild caught salmon filets
• 1⁄4 red onion, sliced
• Avocado oil (labeled for high heat cooking)
• Turmeric powder to sprinkle
• Fresh oregano leaves
• Himalayan or Celtic sea salt
• Black pepper
• 1 Tbsp hemp seeds (for sprinkling over top)
• 1⁄2 cup/125ml walnuts
• 1⁄2 cup/125ml extra virgin olive oil
• 1⁄4 cup/60ml water
• 1⁄4 cup/60ml apple cider vinegar
• oregano leaves from one stem of oregano
• 1⁄4 tsp Himalayan or Celtic sea salt
• Optional (1 tsp ume plum vinegar)
*indicates note at bottom
1. Wash your beets and dry them, keeping the skins on.*
2. Take a sheet of aluminum foil, place your washed beets in the middle of the sheet and fold the beets into the foil so that they are completely covered.
3. Set a timer for 45 min. and place beets in foil on a tray on the bottom shelf of the oven when oven is at 200°C/400°F.
4. Wash and dry the mushrooms, and pull out their stems.
5. Put the mushrooms hole side up onto another roasting tray with avocado oil, a sprinkle of turmeric, pepper, and place oregano leaves inside the holes. Set aside for now.
6. Take out your salmon filets, sprinkle a big pinch of sea salt and pepper onto your cutting board and dip both sides of filets into the salt and pepper to cover.
7. Score the skin side of your salmon by making two parallel cuts a centimeter away from each other in the center of the filet lengthwise, cutting just through and below the skin.
8. Place your parchment paper on a baking sheet with the salmon skin side up next to the mushrooms on the same tray.
9. When there are 20 minutes left on your timer for your beets, put themushroom/salmon tray on the top shelf of your oven.*
10. While in the oven, cut the roots off of the Brussels sprouts
11. Place Brussels sprouts in a food processor (or even blender), with or without the slicing blade, and pulse until shredded consistency.
12. Put Brussels sprouts into a bowl, clean your food processor or blender just with water, and then dump in all the ingredients for the dressing and blend until the become lighter in color but still with some texture.
13. Cut a red onion in half, and slice 1⁄4 of the red onion into little strips andthen cut further as preferred.
14. Take out your salmon/mushrooms and beets.
15. Open foil with beets and let sit for 2 min. When cooled off a bit, run coldwater over the beets as you peel off their skin. Then cut them as desired.
16. Mix your preferred portion of the dressing into the sprouts with your hands, top with the cut beets, mushrooms, salmon and a sprinkle of hemp seeds! Voila!
*If using beets with stems, cut the beets from the stems, keeping an inch of stem on to make them easier to wash.
*Check salmon at 15 min, should be done and easily flaking away from fork when tested