Add a pop of color to winter with this colorful rainbow Beet and Roasted Cauliflower Salad recipe. It’s healthy, hearty and absolutely beautiful!
It’s been particularly grey and dreary in San Francisco this winter, with days of rain turning into weeks. There’s been a drought for most of the time we’ve lived here so it’s definitely a shock to the system to have had such a wet winter!
I’m overcompensating for the grey-ness of life with this gorgeous rainbow salad. No artificial colors or dyes, all the pops of color come from plants! I always say that nature is the best artist, and I think looking at the photos you’ll have to agree.
Salad as a Meal or Leftovers
This beet salad works great as a side salad, but we also love to eat it for our entrée too. You can easily make it more substantial by adding a few sliced hard-boiled eggs or a handful of edamame.
It also makes great leftovers! I took it in a tupperware to work the next day and the hearty textures really held up nicely. The avocado had started to brown a little but it didn’t affect the taste. Just make sure you don’t add dressing until you’re ready to eat.
Easy Lemon Mint Salad Dressing
This light and bright lemon mint salad dressing really seals the deal on my love affair with this salad. Just put all the ingredients in a blender and you have an instant easy dressing. It keeps for a few days in the fridge, so you might want to double the batch so you can enjoy it longer.
Why This Salad is the Best:
- The colors are absolutely incredible!
- It’s full of winter vegetables meaning you can enjoy fresh salad all year round.
- Goat cheese adds a tangy creaminess and the mint dressing is so fresh!
- Make it an easy vegetarian meal by adding hard-boiled eggs.
- It makes great leftovers; just wait to add the dressing.
- It’s gluten-free and can be made vegan or dairy free by leaving out the goat cheese
Thanks so much for reading! For more Sweet in your life, you can find me on Instagram, Pinterest, and YouTube, or subscribe to receive a weekly email with new posts and musings from me.
Rainbow Beet & Roasted Cauliflower Salad
Add a pop of color to winter with this colorful rainbow Beet and Roasted Cauliflower Salad recipe. It’s healthy, hearty and absolutely beautiful!
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
- Category: Salads
- Method: Oven
- Cuisine: American
Ingredients
Beet & Roasted Cauliflower Spinach Salad Ingredients
- 5 ounces fresh spinach
- 1 medium red beet, peeled and thinly sliced*
- 1 medium golden beet, peeled and thinly sliced
- 1 head cauliflower, sliced and roasted
- 8 ounces chevre or goat cheese
- 2 medium tomatoes, destemmed and chopped**
- 1 cup pomegranate arils
- Mint sprigs, for garnish
- Lemon Mint Dressing (recipe below)
Lemon Mint Salad Dressing Ingredients
- ½ cup extra virgin olive oil
- ½ cup lemon juice (about 2 large lemons)
- ⅓ cup packed fresh mint leaves
- 2 tablespoons honey
- 2 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
How to Make Roasted Cauliflower
- Preheat oven to 425° Fahrenheit.
- Cut cauliflower head into florets and slice thinly.
- Arrange on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35-45 minutes until golden brown.
Assemble the Beet & Roasted Cauliflower Salad
- Combine all ingredients in a large serving bowl. Toss and serve with lemon mint dressing.
To Make Lemon Mint Salad Dressing
- Blend all ingredients on high in blender until smooth.
Notes
*Raw beets should be very thinly sliced or the salad becomes really dense. If you’re worried about your ability to get them thin enough, matchstick cut also works great!
**Because tomatoes aren’t in season right now, I used Pacific Coast Producers Salad Ready Tomato Wedges for this recipe!
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