Roasted Beet And Cauliflower Salad Recipes

ROASTED BEET, CHARRED CAULIFLOWER, SEEDED SALAD

Steps:

• Preheat the oven to 400F. Line a baking sheet with foil and spread the beets and cauliflower out evenly. Cook for 30-40 minutes, checking for when the beets are done and the cauliflower is charred. The cauliflower will cook faster than the beets, but that's okay! You want then to get black bits!
• As the veggies are roasting, make the dressing. Cook the cut up bacon until crispy, then add it (along with all of the fat drippings!) to a jar with the shallot, honey, olive oil, and lemon juice. Mix to combine.
• When the veggies are done, assemble the salad with the nuts/seeds, veggies, and dressing.

RAINBOW BEET & ROASTED CAULIFLOWER SALAD

Steps:

• Preheat oven to 425° Fahrenheit.
• Cut cauliflower head into florets and slice thinly.
• Arrange on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 35-45 minutes until golden brown.
• Combine all ingredients in a large serving bowl. Toss and serve with lemon mint dressing.
• Blend all ingredients on high in blender until smooth.

EASY ROASTED BEET SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
• Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
• Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.

GRILLED BEET SALAD WITH BURRATA AND CHERRIES

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
• Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
• Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
• Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.

ROASTED BEET AND OLIVE SALAD

Steps:

• Heat oven to 400 degrees F.
• Wrap beets separately in foil and then roast them for 1 hour until tender. Cool to room temperature and then peel the beets and cut them into 3/4 inch pieces.
• In a large serving bowl whisk together dressing ingredients (oil - allspice) and then add the beets, olives and oranges to the bowl and toss.
• Let marinate one hour at room temperature before serving.
• Add mint and toss again.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!

ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
• Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
• Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

ROASTED BEET AND ARUGULA SALAD

Steps:

• Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
• Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
• Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
• When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
• To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.