Rainbow Beet & Roasted Cauliflower Salad

Winter Rainbow Salad - Fresh Beet and Roasted Cauliflower Salad Recipe with Avocado and Tomatoes

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Add a pop of color to winter with this colorful rainbow Beet and Roasted Cauliflower Salad recipe. It’s healthy, hearty and absolutely beautiful!



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)
  • 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


How to Make Roasted Cauliflower

  1. Preheat oven to 425° Fahrenheit.
  2. Cut cauliflower head into florets and slice thinly.
  3. Arrange on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast for 35-45 minutes until golden brown.

Assemble the Beet & Roasted Cauliflower Salad

  1. Combine all ingredients in a large serving bowl. Toss and serve with lemon mint dressing.

To Make Lemon Mint Salad Dressing

  1. Blend all ingredients on high in blender until smooth.


*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!

Keywords: Beet Salad, Roasted Cauliflower Salad, Lemon Mint Salad Dressing