Roasted cauliflower and beetroot salad
A simple and beautiful winter salad full of colours.
Ingredients for 2 persons
3 boiled beets
1 tablespoon capers
10 black olives
1 teaspoon chopped parsley
balsamic vinegar (optional)
Time: 40 minutes
Wash the cauliflower, cut it by separating the saplings, and bake it on a sheet pan lined with baking paper, with a drizzle of oil at 200 degrees C for 30 minutes, on the highest shelf.
Meanwhile, prepare the dressing by pounding the capers, the pitted black olives and the parsley, together with a couple of tablespoons of evo oil and a drizzle of balsamic vinegar. Season with a pinch of salt.
Remove the cauliflower from the oven (it should brown nicely) and let it cool.
Chop the beetroot, mix in a salad bowl with the cauliflower, and drizzle with the sauce you prepared previously.
Did you like my recipe? Subscribe to my monthly newsletter and get every month 4 new Italian recipes, tested during my cooking classes, using seasonal ingredients.
You will also receive:
- the e-book I’ve created for you about the must-have Italian ingredients to create the magic in your kitchen
- fact sheets on the ingredients of Italian cuisine, how to recognize the quality ones and how to use them
- updates on all my events, tastings and coming cooking classes.