Cauliflower and Beet Salad with Herb Dressing

Veggies top this salad for a hearty side.

Add in your favorite crumbly cheese or nuts for extra flavor and protein.

Cauliflower and Beet Salad with Herb Dressing

Makes one side salad for 2-4 people

INGREDIENTS

• 2-3 medium sized beets, roasted or boiled until soft, cooled, and then cut in half and sliced.  No need to peel!  (See notes.)
• 1 small head of cauliflower, cut into bitesize florets.
• 5.5 oz. salad greens of choice (1 bag)
• OPTIONAL 1/4 cup feta, goat, or blue chees, crumbled
• OPTIONAL 1/4 cup toasted walnuts, pecans, or other nuts/seeds of choice
• Handful of fresh chopped herbs
• 1/8 cup (2 tablespoons) balsamic vinegar
• 1/4 cups extra virgin olive oil
• 1 teaspoon dijon mustard
• Sea Salt, to taste (start with 1/4 teaspoon)

INSTRUCTIONS

1. Add olive oil, vinegar, dijon mustard, chopped herbs, and salt to large salad bowl.  Mix well with whisk or fork.
2. Add sliced beets to dressing, and mix until beets are coated.
3. Add in greens, cauliflower, optional cheese, and optional nuts/seeds and toss well, until salad dressing is well incorporated.
4. Serve and enjoy!

NOTES:

For more info on cooking beets, look here: https://feelgoodfoodie.net/recipe/how-to-cook-beets/ and here: https://natashaskitchen.com/instant-pot-beets/

Adapted from Natacha’s Kitchen – https://natashaskitchen.com/beet-salad-with-arugula-balsamic-vinaigrette/redded-beet-and-carrot-salad

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

Other news from around the farm!