Cauliflower and Roasted Beet Salad with Rich Herb Dressing
One of Cal Peternell's key lessons is the importance of salt. He sprinkles it generously over the beets for this salad to concentrate their earthy taste and uses it to season the water for boiling the cauliflower. He also has a trick for adding creaminess to a dressing: He stirs finely chopped hard-boiled eggs into it for a silky richness.Plus: More Vegetable Recipes and Tips
Recipe Summary test
The cooked beets, eggs and cauliflower can be refrigerated separately overnight. Bring to room temperature before proceeding.
It is easiest to peel roasted beets with your hands while they are still slightly warm. Under cold running water, simply rub off the skins with your fingers. Slice the beets on a nonporous surface to avoid staining.