Roasted Beet Charred Cauliflower Seeded Salad Recipes

RAINBOW BEET & ROASTED CAULIFLOWER SALAD

Rainbow Beet & Roasted Cauliflower Salad image

Add a pop of color to winter with this colorful rainbow Beet and Roasted Cauliflower Salad recipe. It's healthy, hearty and absolutely beautiful!

Provided by Kelly Egan - A Side of Sweet

Categories Salads

Time 1h45m

Yield 6

Number Of Ingredients 17

Ingredients

5 ounces fresh spinach
1 medium red beet, peeled and thinly sliced*
1 medium golden beet, peeled and thinly sliced
1 head cauliflower, sliced and roasted
8 ounces chevre or goat cheese
2 medium tomatoes, destemmed and chopped**
1 cup pomegranate arils
Mint sprigs, for garnish
Lemon Mint Dressing (recipe below)
½ cup extra virgin olive oil
½ cup lemon juice (about 2 large lemons)
⅓ cup packed fresh mint leaves
2 tablespoons honey
2 tablespoon Dijon mustard
1 teaspoon garlic powder
¼ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 409 calories, Sugar 16 g, Sodium 346.1 mg, Fat 32.9 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 5 g, Protein 11 g, Cholesterol 17.4 mg

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