By Mary | 10 Comments
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HOME! Woop! Hey guys! I’m slowly getting back into the swing of things, but admit: it’s hard after 4 weeks of fun vacation! I’m still reeling from how beautiful Iceland was, and will do a picture post (like I did with Scotland) soon. AND I’ll talk all about our experience in the Snail Van! SO MUCH FUN! Thanks for keeping up on Instagram and Facebook — it was fun to see so many of you engaged and clearly in love with Iceland, too!
Now that I’m back, I’m stuffing my face with as many veggies as I possibly can. In the UK I lived on pub grub (heavy, delicious, not many veggies) and in Iceland I lived on instant noodles and oatmeal… so, I’ve been craving vegetables for a while. Green smoothie mornings BACK IN ACTION! Also: breakfast salads. Also: all the time salads. This salad included!
This is super simple: roast the veggies, make the dressing, toss everything together. I often make the veggies in a big batch and keep them in the fridge to assemble my salad as needed/wanted/craved. Throw in a bunch of seeds and nuts, or whatever else you have on hand… AND YOU HAVE SALAD!
Also, now we finally have a recipe with charred cauliflower. I KNOW IT’S LIKE ALL THE RAGE but I’m super late to this game. It’s tasty! But then again, I think anything charred is tasty. Except toast. I do not like charred toast. But charred veggies? Charred meat? Charred … not brownies. Not charred brownies. Let’s get back to salad: ENJOY! xo
Roasted Beet, Charred Cauliflower, Seeded Salad
- Author: by Mary
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 2-3 1x
Ingredients
UnitsScale
- 2 large beets, cubed to ½"
- 1 head cauliflower, chopped to large florets
- 4 strips uncooked bacon, cut into small strips
- ¼ cup minced shallot
- 1 tsp honey
- ¼ cup olive oil
- 3 Tbsp lemon juice
- 6 cups mixed fresh greens
- ¾ cup mixed seeds and nuts (Pumpkin, sunflower, pecan, etc.)
Instructions
- Preheat the oven to 400F. Line a baking sheet with foil and spread the beets and cauliflower out evenly. Cook for 30-40 minutes, checking for when the beets are done and the cauliflower is charred. The cauliflower will cook faster than the beets, but that's okay! You want then to get black bits!
- As the veggies are roasting, make the dressing. Cook the cut up bacon until crispy, then add it (along with all of the fat drippings!) to a jar with the shallot, honey, olive oil, and lemon juice. Mix to combine.
- When the veggies are done, assemble the salad with the nuts/seeds, veggies, and dressing.
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Reader Interactions
Comments
Sara M. says
Love this, this is exactly something I would make, thanks for the post!
Reply
Mary says
You're welcome, Sara! Thanks for the note! xo
Cindy says
I'd turn on the oven for this salad! I love roasted cauliflower. Like, LOVE.
PS Life of Pie on N. Williams is my fave pizza spot in PDX, but they also have a caulifower dish that's DELICIOUS--it may be the cream and cheese and trip into the wood fired oven, though 🙂
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Mary says
OOOOOH! Cauliflower + cream cheese + wood fired oven!? I'm in!! I'll have to check it out 🙂
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Eileen says
Your UK trip sounded so fun, and I'm excited to hear about Iceland! And in the meantime, I'm also excited to eat this salad -- especially because our CSA just showered five or six beets down upon us today. 🙂 Yay!
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Mary says
AWESOME! A beet shower sounds perfect right now! Not literally... but you know what I mean... Ha! xoxo
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Sarah @ SnixyKitchen says
Welcome back! I'm jealous of your trip but also of this salad - it looks so delicious!
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Mary says
Thanks, Sarah! I'm glad to be back and EATING this salad!! xoxo
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Nicole says
Your trip looked so great on Instagram! And this salad! I love how the cauliflower and beets roast together like friends 🙂 Sounds great!
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Mary says
Thanks, Nicole!! Friends who roast together... Get eaten together? Too much? ? xoxo
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