Beetroot and Mint Salad, and Mustardy Cauliflower Vinaigrette Salad

Grazing Plate - Beetroot and Mint Salad, and Mustardy Cauliflower Vinaigrette Salad

Sometimes on weekends I like to pull together a grazing plate for lunch – an opportunity to eat a range of delicious items in a very lazy way while chatting and enjoying each others company. It also has a side bonus, one that you will love. I can use up anything left in the fridge before doing the weekly shopping.

This week we had cooked beetroot, roasted sweet potato and Fennel a la Grecque in the fridge, and a lot of vegetables in the crisper drawers. The beetroot was peeled and tossed with mint. The sweet potato and fennel were used as they were. The cauliflower from the crisper drawer was steamed and then tossed with a mustardy vinaigrette and capers. Mushrooms, baby King Oysters, were lurking at the back of the fridge so were pan fried with garlic and butter.  Various other veg were sliced and diced, and the plate was finished with cottage cheese and sliced 5-spice tofu. Divine!

The dressing for the plate can be mayo, a yoghurt based dressing, or any other dipping sauce or dressing. Today we made a sweet-tart dressing made with mango puree.

Similar recipes include Tomato and Lettuce Salad with Croutons, The Little Italy Salad, Fennel, Tomato and Potato Salad, and Raw Vegetable Salad.

Browse all of our Salads. Or explore our Late Winter dishes.

Grazing Plate - Beetroot and Mint Salad, and Mustardy Cauliflower Vinaigrette Salad

Beetroot and Mint Salad

Cook your beetroot. Today I steamed them until tender, but simmering or roasting are equally as good. Peel when cooked, cut into wedges and toss with hazelnut oil and finely chopped mint.

Mustardy Cauliflower Vinaigrette Salad

Cut your cauliflower into even sized florets. Steam, simmer or roast them until tender. (I find steaming is perfect for this recipe.)

While cooking, whisk together 3 Tblspn extra virgin olive oil, 1 Tblspn wine vinegar and 2 tspn Dijon mustard.

Drain the cauliflower when cooked and place in a bowl. Pour over the dressing while the cauliflower is hot and toss gently. Leave to cool to room temperature.

Toss with 1 – 2 Tblspn capers and a small handful of parsley, finely chopped when cool.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s