Cauliflower and Roasted Beet Salad with Rich Herb Dressing

1. 1

   Preheat the oven to 400.

2. 2

   Put the beets in a small roasting pan and add 1/4 inch of water and salt.

3. 3

   Tightly cover the pan with foil and bake the beets for 1 hour, or until tender.

4. 4

   Drain and let cool, then peel the beets and slice them 1/4 inch thick.

5. 5

   In the roasting pan, toss the beets with 1 tablespoon each of the olive oil and vinegar.

6. 6

   Season with salt and pepper.

7. 7

   Meanwhile, in a small saucepan, cover the eggs with cold water and bring to a gentle boil.

8. 8

   Reduce the heat to low and simmer for 8 minutes.

9. 9

   Pour off the hot water and shake the eggs against the sides of the pan to crack the shells.

10. 10

    Cover the eggs with cold water; let them soak for 5 minutes, then pat dry, peel and finely chop.

11. 11

    In a large saucepan of salted boiling water, cook the cauliflower until just tender, about 3 minutes.

12. 12

    Drain well.

13. 13

    Transfer the florets to a large bowl and toss with 1 tablespoon of the olive oil and the lemon juice.

14. 14

    Season with salt and pepper.

15. 15

    In a medium bowl, soak the sliced shallot in the remaining 2 tablespoons of vinegar for 5 minutes.

16. 16

    Add the parsley, mint and the remaining 5 tablespoons of olive oil.

17. 17

    Fold in the chopped eggs and season with salt and pepper.

18. 18

    Arrange the sliced beets on a large platter and scatter the cauliflower florets over them.

19. 19

    Spoon the dressing over the salad and serve.

* Per serving · 4 servings · Values may vary.