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Ingredients

  • 1/2 Head Cauliflower, cut into small florets
  • 2 Medium Beets (pink beets give the salad a lovely color)
  • 2 Bulbs of Fennel, sliced into 1/3 inch thick
  • 3 Tbsp. Olive Oil, plus about 2-3 Tbsp. for drizzling on cooled vegetables
  • Salt and Pepper to taste
  • 1/4 Cup chopped Parsley Leaves
  • Zest and Juice of 1 Orange
  • 1/4 Cup chopped Mint Leaves
  • 1 Green Onion, sliced thinly
  • 1 Large Stalk of Celery, cut in half lengthwise and slice thinly (the leaves are a great addition chopped)
  • Additional Salt and Pepper to taste if desired

Directions

  1. Preheat oven to 425 degrees.
  2. Make 6 small incisions around each beet and rub with 1 Tbsp. of olive oil and salt and pepper. Place in a shallow baking dish and bake for 1 hour, or until the knife slides effortlessly in and out of the beet.
  3. Toss cauliflower with 1 Tbsp. olive oil, salt, and pepper. Place in oven and cook for 30 minutes, or until cauliflower is slightly browned.
  4. Toss fennel with 1 Tbsp. olive oil, salt, and pepper. Add 1/4 inch water to the pan. Place in oven and cook for 25 minutes, or until fennel is soft.
  5. Let vegetables cool. Peel beets and cut into 1/2 inch pieces. In a large bowl, toss together the rest of the ingredients and season with salt and pepper, if desired.

Nutritional Facts

Calories
196 Cal
Fat
14.4g (2.1g Saturated Fat)
Carbohydrates
17.3g
Fiber
5.4g
Sugar
9.7g
Protein
3.2g