Roasted cauliflower and beetroot salad

A simple and beautiful winter salad full of colours.

Ingredients for 2 persons
1 cauliflower
3 boiled beets
1 tablespoon capers
10 black olives
1 teaspoon chopped parsley
evo oil
balsamic vinegar (optional)

Time: 40 minutes

Let’s cook!

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.

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