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Categories:
beets salt extra-virgin olive oil red wine vinegar freshly ground pepper eggs cauliflower lemon juice shallot flat leaf mint
Viewed: 44 - Published at: 8 years agoIngredients
- 6 medium beets (about 1 1/2 pounds)
- Salt
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Freshly ground pepper
- 3 large eggs
- One 2 1/2-pound head of cauliflower, cored and cut into 1-inch florets
- 1 tablespoon fresh lemon juice
- 1 large shallot, thinly sliced
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped mint
Method
- Preheat the oven to 400.
- Put the beets in a small roasting pan and add 1/4 inch of water and salt.
- Tightly cover the pan with foil and bake the beets for 1 hour, or until tender.
- Drain and let cool, then peel the beets and slice them 1/4 inch thick.
- In the roasting pan, toss the beets with 1 tablespoon each of the olive oil and vinegar.
- Season with salt and pepper.
- Meanwhile, in a small saucepan, cover the eggs with cold water and bring to a gentle boil.
- Reduce the heat to low and simmer for 8 minutes.
- Pour off the hot water and shake the eggs against the sides of the pan to crack the shells.
- Cover the eggs with cold water; let them soak for 5 minutes, then pat dry, peel and finely chop.
- In a large saucepan of salted boiling water, cook the cauliflower until just tender, about 3 minutes.
- Drain well.
- Transfer the florets to a large bowl and toss with 1 tablespoon of the olive oil and the lemon juice.
- Season with salt and pepper.
- In a medium bowl, soak the sliced shallot in the remaining 2 tablespoons of vinegar for 5 minutes.
- Add the parsley, mint and the remaining 5 tablespoons of olive oil.
- Fold in the chopped eggs and season with salt and pepper.
- Arrange the sliced beets on a large platter and scatter the cauliflower florets over them.
- Spoon the dressing over the salad and serve.
