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.

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