Roasted Cauliflower + Beets in a Lemon Yogurt Sauce

16.02-Jill-Haapaniemi-Cauliflower-Beet-Salad.jpg

I could eat salads like this every day - in fact, I usually do. The possible combinations are endless. Just choose your base, be it roasted root vegetables or raw, crispy greens, mix in some hearty grains and fresh herbs, and toss in your favorite dressing. Seeds or nuts also add some nice texture. Use this model and adapt it to whatever you have on hand - there's no excuse for a boring salad! Usually, I make a big batch and serve it as a side with dinner, so there are delicious leftovers for tomorrow's lunch. Do be warned, though, you may often end up eating the whole big batch at once.

For this recipe, I use roasted beets, which bleed their beautiful color through the whole dish, and roasted cauliflower, which gets slightly caramelized and sweet. Rye berries work well with the other Nordic notes going on, but freekah, barley, or farro would be nice, too. A few thin slices of celery and a sprinkling of pepitas add some crunch. Fresh dill and lemon really bring the salad to life, and a creamy, slightly sour yogurt dressing balances everything out. Ultimately, you want ingredients that contrast and complement each other in terms of texture, color, and flavor. 


Roasted Cauliflower + Beets with Cool Lemon Yogurt

1 pound beets (about 6 beets) 

1 head cauliflower, cut into florets

3 tablespoons olive oil, divided

1/2 teaspoons salt, divided

1/3 cup yogurt

Zest of 1 lemon

2 tablespoons lemon

2 teaspoons apple cider vinegar

1/2 tablespoon honey

1/8 teaspoon freshly ground pepper

1 stick celery, cut in half lengthwise and thinly sliced on an angle, plus leaves, roughly chopped 

3 scallions (white and pale green parts only), thinly sliced 

1/3 cup rye berries, cooked

1/4 cup dill, chopped

Preheat oven to 400°F.

Wrap beets individually in foil. Transfer to a baking sheet. Bake until tender, 1 hour.

On a baking sheet, toss cauliflower in 2 tablespoons olive oil and 1/4 teaspoon salt. Transfer to oven and bake until cauliflower starts to turn golden, 30 minutes, turning halfway through. 

Once beets are cool enough to handle, peel and cut into 1-inch cubes. 

In a small mixing bowl, whisk yogurt, lemon zest, lemon juice, vinegar, honey, 1/4 teaspoon salt, and pepper to combine. 

In a large bowl, toss beets, cauliflower, celery, scallions, rye berries, and dill with yogurt mixture.  

Serve immediately or store in an airtight container up to 4 days. 

Serves 6-8