Roasted Cauliflower Beet Basil Salad
This recipe is a good all around filling side-dish that can be customized to your liking. Add chickpeas for added protein and fiber, omit the cheese for dairy free. I like to pair this dish with roasted chicken, grilled fish, or even a good grass-fed steak. I love this one because it is so quick, healthy, and delicious!
Beets can be tricky and time consuming, so I secretly bought a box of pre-cooked beets from Costco. Total time and headache saver! If you have time, by all means, you can boil raw beets too! Whatever you prefer.
Roasted Cauliflower Beet Salad
Light and healthy side dish to go with any main course.
Servings: 4
Ingredients
- 1/2 head cauliflower
- 3-4 medium sized pre-cooked beets
- 1/4 cup feta cheese goat cheese also works
- 4 tbsp olive oil
- 1/4 cup chopped fresh basil
- salt and pepper to taste
Instructions
- Preheat oven to 400. Chop cauliflower and beets.
- Place cauliflower and beets on a sheet pan lined with parchment paper. Drizzle generously with 2 tbsps olive oil. Lightly salt and pepper. Cook for 20-25 minutes or until cauliflower is fork tender.
- While vegetables are roasting, chop basil and feta (if feta isn't already in crumbles).
- Once vegetables are fork tender, toss all ingredients in a bowl and drizzle with an additional 1-2 tbsp olive oil, salt and pepper to taste.
- Enjoy warm or cold. Both are delicious!