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1
Preheat the oven to 400.
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2
Put the beets in a small roasting pan and add 1/4 inch of water and salt.
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3
Tightly cover the pan with foil and bake the beets for 1 hour, or until tender.
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4
Drain and let cool, then peel the beets and slice them 1/4 inch thick.
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5
In the roasting pan, toss the beets with 1 tablespoon each of the olive oil and vinegar.
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6
Season with salt and pepper.
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7
Meanwhile, in a small saucepan, cover the eggs with cold water and bring to a gentle boil.
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8
Reduce the heat to low and simmer for 8 minutes.
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9
Pour off the hot water and shake the eggs against the sides of the pan to crack the shells.
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10
Cover the eggs with cold water; let them soak for 5 minutes, then pat dry, peel and finely chop.
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11
In a large saucepan of salted boiling water, cook the cauliflower until just tender, about 3 minutes.
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12
Drain well.
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13
Transfer the florets to a large bowl and toss with 1 tablespoon of the olive oil and the lemon juice.
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14
Season with salt and pepper.
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15
In a medium bowl, soak the sliced shallot in the remaining 2 tablespoons of vinegar for 5 minutes.
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16
Add the parsley, mint and the remaining 5 tablespoons of olive oil.
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17
Fold in the chopped eggs and season with salt and pepper.
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18
Arrange the sliced beets on a large platter and scatter the cauliflower florets over them.
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19
Spoon the dressing over the salad and serve.
