Roasted Beet and Cauliflower Salad

Source: Epicurious


  • 1/4 cup scallions, diced
  • 1/4 cup red wine vinegar
  • 5-8 beets (depending on size), peeled and cut into 1-inch cubes
  • 1 head cauliflower, cut into 1-inch florets
  • Fresh ground pepper
  • Sea salt
  • Olive oil
  • 1/3 cup feta cheese
  • Soy sauce


Preheat oven to 400°F. Put scallions in a small bowl with red wine vinegar. Vinegar should just cover scallions. Set aside. Boil beets until they are soft (at least 30 minutes—they are nearly impossible to overcook). Mix cauliflower in a large bowl with pepper, a healthy dose of salt, and 1/4 to 1/2 cup olive oil (too much will look like too much). Put cauliflower in a large oven-proof dish and bake at 400°F until the cauliflower is browned on about 20 percent of its surface area (20-30 minutes). Put cauliflower and beets in a strainer and set over the sink. Toss with olive oil until lightly coated and shiny. Place cauliflower and beets in a serving dish. Sprinkle with feta cheese. Pour red wine vinegar and scallions over mixture. Add a few dashes of soy sauce to finish and serve.