This dish made a nice light little punch of vegetable brightness for a holiday potluck.
Hence the fake picture.
I’ll insert the real and terrible pic I took after the recipe – suffice it to say, wine + taking pictures basically in the dark is not a great combo.
gluten-free, paleo, vegetarian, vegan, Whole30
Orange Beet Salad
5 roasted and de-skinned beets
1 small head roasted cauliflower (toast until deeply browned)
4 Tbsp. olive oil
1/2 c. hazelnuts
4 small oranges (not naval – something tastier)
1 shallot (about 3 T when minced)
2 Tbsp. red wine vinegar
2 tsp. pomegranate molasses
2 tsp. ground cumin
1 Tbsp. lemon juice
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. fresh parsley
4 – 5 Tbsp. fresh tarragon
Salt & pepper
Add your cauliflower to a large bowl. Chop the beets and add. Peel, segment, de-seed and halve the oranges minus one half.
Squeeze that last half orange into a small bowl (about 2 Tbsp. juice). Add the lemon juice, olive oil, molasses, vinegar and spices. Chop and add the parsley. Mince and add the shallot. Add salt & pepper.
Pour over the salad and toss.
In a dry pan, toast the hazelnuts. Chop and toss on the top of the salad with the chopped tarragon.
Serves a party
Gastography 