But as it comes from a little known vegetarian food blogger it will be perceived more as the smashed brains of a zombie presented by someone watching way too many episodes of The Walking Dead; and perhaps best served around Halloween; and to an extent I would have to agree on first glance, but I assure you its all about the veg. No humans, animals or zombies were hurt in the making of this Salad. And it was bloody marvellous too.
|Image source AMC|
Food styling is not really my thing, and I am always still learning. It really does tastes better than it looks too, sharpness, crunch. And more than anything else, my husband liked it - Two of his favourite vegetables: beetroot and cauliflower. They used to be two of my least favourite, I don't mind them so much now.
The Cauliflower Beetroot Salad was served with jacket potatoes, a change from grated cheese or Beans.
We had a good bowlful left over, the following day, I made a pizza base, spread it with basil pesto, then layered it carefully with the cauliflowers slices, before scattering over the chopped beetroot and the feta. I will make it again for certain. If this recipe hasn't scared you away, you may also like my Roasted Cauliflower, Beetroot and Paneer Cheese Curry. I am sharing this with Vegetable Palette challenge, the theme for November is white vegetables.
Beetroot Cauliflower Salad
Ingredients 300g cooked beetroot with juices
1/2 cauliflower, sliced thinly or chopped small
2 tablespoons olive oil
2 - 3 tablespoons balsamic vinegar
1 small red onion, sliced thinly
Salt and pepper to taste
Mix all the ingredients above and allow to marinade overnight, stirring now and again for the seasoned balsamic beetroot juices.
For serving and the topping
200g feta cheese, chopped into cubes
Optional: 1 teaspoon black sesame seeds for garnish
Enjoy within 3 days
For Beetroot Cauliflower Feta Pizza - follow base recipe here
You could also do this with puff pastry.
Ready made basil pesto
Then spread the basil pesto on the base of the pizza, then layer the cauliflower. Then using a slotted spoon lift the beetroot and red onions, shaking off excess liquid and scatter evenly over the base. Scatter over the feta cheese, season with pepper, black sesame seeds and bake for 20 - 25 minutes.