Cauliflower & Beet Salad in Curry-Mustard Vinaigrette
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| A burst of colour ready for the Summer, can’t wait! |
Time
prep 2:15
total 4:15
Ingredients
330g/11.5oz raw,untrimmed cauliflower
388g/13.5oz sugar beets, raw untrimmed
100g/3.5oz white onion thinly sliced
1 tsp. mustard seeds
1 tsp. curry powder
60 ml/4 tbsp olive oil
1 tbsp/15ml white wine vinegar (check if vegan)
1/2 tsp. salt
2 tbsp/10g parsley, roughly chopped
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Instructions
1. Boil the beets for 1.5 – 2 hours or until fork tender. Peel and cut into wedges.
2. Boil whole head of cauliflower for 5 minutes. Drain. Submerge in an ice bath for 3 minutes. Drain and cut into florets.
3. Toast mustard seeds in a skillet for 2 minutes.
4. In a bowl, whisk together olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds.
5. Toss prepared cauliflower, beets, sliced onion and chopped parsley in the vinaigrette.
Author's Comments
If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/cauliflower-beet-salad-in-curry-mustard-vinaigrette/