Roasted Beet And Cauliflower Salad

1. 1

   Preheat oven to 400.

2. 2

   Put scallions in small bowl with red wine vinegar. Vinegar should just cover scallions. Set aside

3. 3

   Boil beets until they are soft (at least 30 minutes - they are nearly impossible to overcook)

4. 4

   Mix cauliflower in large bowl with pepper, a healthy dose of salt, and 1/4 to 1/2 cup olive oil (too much will look like too much). Put cauliflower in a large oven-proof dish and bake at 400 until the cauliflower is browned on about 20 percent of its surface area (20-30 minutes).

5. 5

   Put cauliflower and beets in a strainer and set over the sink. Toss with olive oil until lightly coated and shiny.

6. 6

   Place cauliflower and beets in serving dish. Sprinkle on feta cheese. Pour red wine vinegar and scallions over mixture. add a few dashes of soy sauce to finish.

7. 7

   Serve.

No additional tips available.