Cauliflower & beet salad in curry-mustard vinaigrette

Indulge in a flavorful blend of roasted cauliflower and beets, tossed in a zesty curry-mustard vinaigrette. A culinary delight with a perfect balance of savory and tangy flavors.

Ingredients:

• 330 grams raw, untrimmed cauliflower
• 380 grams sugar beets, raw untrimmed
• 100 grams white onion thinly sliced
• 1 teaspoon curry powder
• 1 tablespoon white wine vinegar (check if vegan)
• 1/2 teaspoon salt
• 2 tablespoons parsley, roughly chopped
• 1 teaspoon mustard seeds
• 60 milliliters olive oil

Instructions:

1. Cook the beets in boiling water for 1.5 – 2 hours or until easily pierced with a fork. Remove the skin and cut into small wedges.
2. Bring a large pot of water to boil and add the whole cauliflower head. Boil for 5 minutes, then drain the cauliflower. Place the cauliflower in a bowl of ice water for 3 minutes. Drain again and cut into small pieces.
3. Combine olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds in a mixing bowl.
4. Mix the cauliflower, beets, onion slices, and parsley with the dressing.

Summary:

• Calories: 792 kcal
• Fat: 58 g
• Protein: 15 g
• Carbs: 64 g
• Potassium: 2449 mg
• Magnesium: 163 mg