Golden Cauliflower & Beet Salad
Winter has some of the most colorful vegetables and sunny flavors, and this recipe for roasted Golden Cauliflower & Beets is a ray of sunshine on any day. If you can find it, Orange Cauliflower usually shows up at the market this time of year, paired with Golden Beets and a bright blood orange dressing makes this otherwise earthy duo of vegetables zippy and bright. The vegetables are layered on top of creamy labneh cheese or for a vegan swap, a swipe of tahini spread does the trick. Served warm or room temperature, this is an easy vegetable side for a dinner party or a weeknight dinner.
all units: U.S. Imperial
- 1 head Orange Cauliflower
- 1 bunch Golden Beets, tops removed & peeled
- ¼ c Labneh cheese or tahini spread
- 1 Blood or Cara Cara Orange
- 1-2 tbsp Extra Virgin Olive Oil for roasting
- sea salt & Freshly ground pepper
- ½ tsp sumac
For the dressing (makes 1.25 cup)
- 1 c good quality extra virgin olive oil
- 1/4 c champagne & apple cider vinegar
- 1 tsp dijon mustard
- 1 blood orange, zested & juiced
- 1/2 tsp raw honey
- 1 large garlic clove
- 1 shallot, minced
- Flaky salt & freshly cracked pepper to taste
Preheat the oven to 400º
Cut down the cauliflower into florets and lay out on a sheet pan. Remove the tops of the beets, and peel, then using a mandolin, slice the beets into ¼ inch thick rounds. Place on the same baking sheet and toss
with EVOO, and a sprinkle of salt, and sumac. Roast in the oven for 15-20 minutes until vegetables golden brown edges.
Make the dressing: Blood Orange Vinaigrette
Next, prepare the blood or cara cara orange by first slicing both the tops off so the orange can sit flat on a cutting board. Then using a pairing or utility knife, cut away the skin and white rind in pieces. To cut away the fleshy parts of an orange without the rind, use your knife cut lengthwise down each sliver of rind to release small crescent moons of the orange.
When ready to serve, do a large swipe with a serving spoon of the labneh cheese, then layer the roasted cauliflower, beets and orange slices, drizzle with a bit of the vinaigrette and garnish with flaky sea salt and a pinch more sumac.