Roasted Beet & Cauliflower Salad with Goat Cheese

Roasted Beet & Cauliflower Salad with Goat Cheese


This salad is a showstopper! If there is one thing I’m certain of, this salad will be well received as part of any menu - holiday feast or otherwise! This simple light recipe is vibrant with color and umami resulting from the brilliant combination of sweet, salty, nutty, bitter and sour flavors. This is a perfect prelude to holiday turkey!

Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs and Spices

Serves 8 - 10


  1. 2T           Blend No.75, From Refrigerator
  2. ½C          Vinaigrette, Store Bought or See Recipe Below
  3.  2            Cauliflower, Cleaned, Cut into pieces, Roasted
  4. 5             Beets, Cleaned, Roasted, Cut into pieces
  5. 3C           Arugula
  6. ½C          Mint, Julienned
  7.  ½C         Slivered Pistachios
  8. 1C           Bacon, Cooked, Julienned
  9. 2C           Goat Cheese
  10.  S            Edible Flowers Optional


  1. 1T           Lemon Zest
  2. ½C          Lemon Juice, Freshly Squeezed
  3. 2T           White Wine Vinegar
  4. 1t            Mustard
  5. ½t           Sugar
  6. ½t           Sea Salt
  7. ½t           Pepper
  8. 3T           Olive Oil, More if neede


  1. In a mixing bowl, add vinaigrette and Blend No.75, mix with a fork to emulsify, set aside
  2.  In a food processor, coarsely chop cauliflower, do not over process, transfer to a bowl
  3. Clean food processor
  4. Using food processor, coarsely chop beets, do not over process, transfer
  5. Toss cauliflower with some of the vinaigrette and arrange on a serving platter
  6. Toss beet with some of the vinaigrette and place it on top center of the cauliflower
  7. Toss Arugula with some the vinaigrette and transfer it to the top of beets
  8. Sprinkle bacon over arugula
  9. Sprinkle pistachios over arugula
  10. Drizzle more of vinaigrette if needed
  11. Top with goat cheese and edible flowers and serve