Roasted Cauliflower & Beet Salad

Servings 6, Total Time 1 hour + 20 minutes

The blend of ingredients in this salad is so appealing that it's like music to my ears. Just the thought of it makes my mouth water. The cauliflower and beet salad boasts a delightful blend of flavors that come together perfectly. Its unique combination of sweet, tangy, and tender roasted cauliflower is a warming contrast to the crunchy cauliflower rice. This dish is fresh and comorting and as a bonus, everything can be prepared in advance. For a vegan option, just omit the feta cheese.

Vinaigrette Ingredients:

• 4 tablespoons Red wine vinegar

• Zest and juice of 1 small orange

• Zest and juice of 1 lemon

• 1 cup extra virgin olive oil (EVOO)

• 1 small garlic clove, minced

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

Marinated Feta Ingredients:

• 2 tablespoons grated Greek feta

• 2 tablespoons EVOO

• Pinch of bukovo (red pepper flakes)

• Pinch of black pepper

• ½ teaspoon minced garlic

Salad Ingredients:

• 4 beets, washed

• 4 tablespoons EVOO

• 1 head cauliflower, cut into florets

• 2 tablespoons marinated Greek feta cheese

• ¼ cup red onion, julienned

• ½ cup cilantro, chopped

Make the Vinaigrette:

1. Combine red wine vinegar, lemon juice, zest, orange juice, zest, and cilantro, and gradually whisk in the EVOO and garlic.

2. Season with salt and freshly ground black pepper.

Prepare the Beets:

1. Boil beets with enough water to cover by 4 cups until soft when poked with a fork (about 1 hour or less with a pressure cooker).

2. Rub the skins off the beets (wear gloves to avoid staining) and cut them into quarters.

3. Put the beets in a roasting pan, drizzle with 2 tablespoons of EVOO, and roast them in the oven for about 20 minutes.

Roast the Cauliflower:

Place the cauliflower florets in a roasting pan, drizzle with 2 tablespoons of olive oil, and roast for about 20 minutes or until lightly browned.

Build the Salad:

1. Combine the roasted cauliflower, beets, and dressing, and toss together in a large bowl.

2. Top with onions, marinated feta, and cilantro.

3. (Optional) Grate the reserved cauliflower or process it in a food processor until it resembles rice. Use this as a topping instead of feta cheese.

Serve with fresh bread or croutons & enjoy!

To make ahead of time:

• Make the vinaigrette up to 5 days before and keep it in the fridge.

• Cut the cauliflower the day before.

• Wash and dry the cilantro.

• Marinated Feta: Can be prepared and kept in the fridge for up to a week.

• Beets: Can be boiled the day before and kept in the fridge.