Cauliflower and Beet Salad

This salad Beet and Cauliflower Salad Recipe is beautiful. Seriously beautiful. They say that we eat first with our eyes and when we put this cauliflower and beet salad together, I was drooling.

Like her Quinoa Salad, this recipe is another one of Peanut’s creations that’s blog worthy! I keep telling my 8 year old that she should a chef when she grows up because she creates some interesting and tasty flavor cominations that are always a hit in my house! As of now, she’s going to be an art teacher…. Stay tuned…

I know that the flavor combinations are a little strange – capers with their sharp, piquant, salty taste combined with lemon, garlic, parsley and dill pickles – but I’m telling you that it works! So give it a try and let us know what you think!!!! Enjoy!

Peanut’s Cauliflower and Beet Salad

Ingredients:

• 1 head cauliflower, cut into bite-sized florets
• 2 tbs. + ¼ cup olive oil
• 4 whole beets, pre-roasted or from a can, rinsed and drained
• Sea salt
• 1/4 cup capers
• 1 lemon, zested and juice
• 1 clove garlic, diced
• ¼ cup fresh parsley, coarsely chopped
• 2 baby dill pickles, roughly chopped
• 2 scallions, roughly chopped

Directions:

1. Preheat the oven to 400 degrees F.
2. Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
3. While the cauliflower is roasting, combine the capers, garlic, lemon zest and juice, pickles and parsley in a small bowl. Whisk in 1/4 cup olive oil. Taste and season with salt, if needed.
4. Remove the cauliflower from the oven and allow to cool.
5. Toss the roasted cauliflower and beets with the dressing then sprinkle scallions over the salad and serve at room temperature.