Cauliflower and Beet Salad

Continuing the theme of vegetable salads, this beauty showcases the contrasting colors of beets and cauliflower. Decorative hard boiled egg and fresh sprouts up the protein without making it too heavy to eat on these warm summer evenings.

If you've only ever eaten mushy canned beets, try buying fresh beets and roasting them. It will be a revelation. They are tender yet firmly hold their shape. And they have an earthy flavor that goes beautifully with zesty lemony dressings like this one.

The cauliflower and beets are cooked separately and seasoned, then arranged together on a plate with the dressing poured over.

It's a pretty and nourishing supper. Leftovers are good the next day too.

Cauliflower and Beet Salad
3 medium beets, about 3/4 lb
3 tbsp olive oil
3 tbsp red wine vinegar
1 egg
1 head of cauliflower (about 1 1/2 lbs)
1 tsp lemon juice
1 tbsp sliced shallot
2 tbsp parsley
1 tbsp mint
radish sprouts to garnish (opt)

If your beets came with greens, cut them off and save them for a dish of wilted greens. Scrub the roots well and bake them in a 400° oven until they are tender. This will take roughly 45 minutes to an hour depending on how big the beets are. Set them aside to cool a little, then peel if desired (not necessary but maybe prettier) and cut into 1/4 inch thick slices. Toss with a couple of teaspoons each of olive oil and red wine vinegar. Season with salt and pepper. Set aside.

Pierce the thick end of the egg lightly with a pin (so it doesn't explode) then place in a small pan of boiling water and cook 10 minutes. Drain and fill the pan with cold water to let the egg cool a little. When you can handle it, crack and peel the shell off, and dice the egg finely.

Cut the cauliflower in inch-size (or slightly larger) florets. Steam until tender, about 6-8 minutes. Put in a bowl and toss with another couple of teaspoons of olive oil and the lemon juice. Season with salt and pepper.

Marinate the sliced shallot in 2 tbsp red wine vinegar in a small bowl for 5 minutes. Add the parsley, mint, and 5 tbsp olive oil. Fold in the chopped egg and again season with salt and pepper.

Arrange the beets around the edges of a platter. Pile the cauliflower in the middle. Spoon the egg dressing decoratively over the salad and scatter sprouts or more herbs decoratively.

Serves 3-4