Cauliflower & Beet Salad in Curry-Mustard Vinaigrette

2:15 prep
4:15 total

A burst of colour ready for the Summer, can’t wait!


prep 2:15       total 4:15




330g/11.5oz raw,untrimmed cauliflower
388g/13.5oz sugar beets, raw untrimmed
100g/3.5oz white onion thinly sliced
1 tsp. mustard seeds
1 tsp. curry powder
60 ml/4 tbsp olive oil
1 tbsp/15ml white wine vinegar (check if vegan)
1/2 tsp. salt
2 tbsp/10g parsley, roughly chopped


1. Boil the beets for 1.5 – 2 hours or until fork tender. Peel and cut into wedges.
2. Boil whole head of cauliflower for 5 minutes. Drain. Submerge in an ice bath for 3 minutes. Drain and cut into florets.
3. Toast mustard seeds in a skillet for 2 minutes.
4. In a bowl, whisk together olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds.
5. Toss prepared cauliflower, beets, sliced onion and chopped parsley in the vinaigrette.

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