Winter Green, Colored Cauliflower & Beet Salad
with Quinoa, Almonds & Manchego Cheese
Green cauliflower, sometimes referred to as broccoflower, has no more to do with broccoli than its color. The purple contains anthocyanins, the same antioxidants found in red wine and red cabbage. Orange cauliflower contains 25 percent more vitamin A than white. No matter the color, roasting it in a hot oven brings out its sweetness, perfect for balancing a salad of hearty, bitter lettuces like mustard and beet greens and frisée.
- 8 Baby Beets With Tops
- 3 Tablespoons Almonds
- 2 Ounces Manchego Cheese
- 1 Bunch Parsley
- 1 Head Frisée
- 1 Small Piece Fresh Horseradish
- 1 Shallot
- 1 Tablespoon Red Wine Vinegar
- 1/2 Bunch Mustard Greens
- 1/2 Head Cauliflower (Green, Cheddar Or Purple)
- 1/2 Cup Quinoa
Prepare the ingredients:
Preheat the oven to 450°F. Heat 2 pots of salted water to boiling on high. Wash and dry the fresh produce. Cut off the green tops of the beets, then discard the stems and roughly chop the green leaves. Roughly chop the almonds and mustard greens. Using your fingers, break the Manchego cheese into small pieces. Pick the parsley leaves off the stem. Trim and discard most of green top of the frisee, then chop the rest off the root (leaving only the tender yellow interior). Peel and finely grate the horseradish. Peel and mince the shallot and place in a bowl with the red wine vinegar. Chop the cauliflower into small florets and discard the core.
Boil & peel the beets:
When the water in 1 pot boils, add the beets. Cook 28 to 32 minutes, or until tender and easy to pierce with a knife. Drain thoroughly and let cool. While still slightly warm, using a paper towel, rub the skins of the beets off. Cut the beets in half and place in a small bowl.
Cook the quinoa:
When the water in the 2nd pot boils, add the quinoa. Cook for 12 to 14 minutes, or until tender. Drain thoroughly.
Roast the cauliflower:
Toss the cauliflower with enough olive oil to coat and season with salt and pepper. Place on a sheet pan and roast for 15 to 18 minutes, or until browned and caramelized, stirring halfway through.
Toast the almonds:
While the beets cook, place the chopped almonds in a dry pan and toast for 2 to 3 minutes, or until fragrant, stirring frequently. (Be careful as they can burn easily.) Transfer to a small bowl.
Make the horseradish vinaigrette & salad:
While the cauliflower roasts, make the vinaigrette. To the shallot-vinegar mixture, add the horseradish and season with salt and pepper. Slowly whisk in a 2 tablespoons of olive oil until well combined. Toss the beets with a little horseradish vinaigrette and set aside. In a large bowl, combine the mustard greens, frisee, quinoa, parsley and almonds. Season with salt and pepper and add some of the horseradish vinaigrette (you may have extra vinaigrette) and toss to thoroughly coat. Divide the salad between 2 dishes and top with the marinated beets and roasted cauliflower. Enjoy!