Baby arugula adds a peppery bite, but what really creates a chorus between the beets, oranges and roasted cauliflower is the fresh minced garlic in the dressing.
Beets, Oranges And Roasted Cauliflower With Garlic Vinaigrette Dressing
| Serves 4 |
175 calories per serving
- 4 fresh beets
- 1 large head cauliflower
- 2 navel oranges
- 2 ounces baby arugula (about 1 1/2 – 2 cups)
- Optional: 2 ounces goat cheese, crumbled
- Salt & fresh ground pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
- 2 teaspoons fresh minced garlic
- 1/8 teaspoon salt
- Fresh ground pepper to taste
Prepare the salad ingredients: Preheat the oven to 375°. Rinse the beets, pat dry and remove the leafy part of the stalks, reserving the greens for a garnish if desired. Wrap each beet with tin foil, squeezing the foil around the stem so that it stays snug and intact (see photo). Transfer the beets to a roasting pan or tray and roast until very tender, about one hour. Remove from the oven and set aside.
While the beets roast, rinse the cauliflower, pat dry and cut into thick slices, about 3/4 inch thick. Break florets from the stem and arrange in a single layer in a roasting pan or on a tray lined with foil. Spritz with olive oil spray; sprinkle generously with salt and pepper and transfer to the oven with the beets. Roast the cauliflower for about 25 minutes or until nicely browned and very tender. Remove from the oven and set aside.
Make the garlic vinaigrette: In a small bowl, whisk together the olive oil, vinegar and lemon juice. Add the garlic, salt and and whisk again until the dressing is well emulsified. Taste test the dressing on a piece of arugula. Adjust spices according to taste. Note: Juice from the orange sections will meld with the dressing, sweetening it slightly.
Assemble the salad: Hold each beet under cold running water and gently slip the skin and stalk away from the flesh of the vegetable.
Cut the beets into roughly 1/2 – 1 inch pieces and transfer to a serving bowl. Add the roasted cauliflower, orange sections and arugula. Toss the salad with a light coating of the dressing. Add salt and pepper to taste. Garnish the salad with the goat cheese (optional) and drizzle with additional dressing, if desired. Serve, and enjoy!