Best Roasted Beet And Cauliflower Salad Recipes
RAINBOW BEET & ROASTED CAULIFLOWER SALAD
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
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
GRILLED BEET SALAD WITH BURRATA AND CHERRIES
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Provided by Anna Stockwell
Categories Beet Grill/Barbecue Vinegar Mozzarella Cheese Cherry Olive Soy Free Peanut Free Summer Side Appetizer Vegetarian Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 9
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.
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