Recipes Cauliflower and Roasted Beet Salad with Rich Herb Dressing 1.0 (1) 2 Reviews 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 By Cal Peternell Cal Peternell Cal Peternell was the head chef of Chez Panisse for 22 years. He is the author of four bestselling cookbooks, including the award-winning Twelve Recipes (2014). Cal hosts the Cooking by Ear podcast where he invites listeners to cook along with him and kitchen guests such as Frances McDormand, Mira Nair, and Alexander Payne. Food & Wine's Editorial Guidelines Updated on December 29, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 6 Ingredients 6 medium beets (about 1 1/2 pounds) Salt 1/4 cup plus 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar Freshly ground pepper 3 large eggs One 2 1/2-pound head of cauliflower, cored and cut into 1-inch florets 1 tablespoon fresh lemon juice 1 large shallot, thinly sliced 1/4 cup chopped flat-leaf parsley 2 tablespoons chopped mint Directions Preheat the oven to 400°. Put the beets in a small roasting pan and add 1/4 inch of water and salt. Tightly cover the pan with foil and bake the beets for 1 hour, or until tender. Drain and let cool, then peel the beets and slice them 1/4 inch thick. In the roasting pan, toss the beets with 1 tablespoon each of the olive oil and vinegar. Season with salt and pepper. Meanwhile, in a small saucepan, cover the eggs with cold water and bring to a gentle boil. Reduce the heat to low and simmer for 8 minutes. Pour off the hot water and shake the eggs against the sides of the pan to crack the shells. Cover the eggs with cold water; let them soak for 5 minutes, then pat dry, peel and finely chop. In a large saucepan of salted boiling water, cook the cauliflower until just tender, about 3 minutes. Drain well. Transfer the florets to a large bowl and toss with 1 tablespoon of the olive oil and the lemon juice. Season with salt and pepper. In a medium bowl, soak the sliced shallot in the remaining 2 tablespoons of vinegar for 5 minutes. Add the parsley, mint and the remaining 5 tablespoons of olive oil. Fold in the chopped eggs and season with salt and pepper. Arrange the sliced beets on a large platter and scatter the cauliflower florets over them. Spoon the dressing over the salad and serve. Make Ahead The cooked beets, eggs and cauliflower can be refrigerated separately overnight. Bring to room temperature before proceeding. Notes 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. Rate it Print