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Home Food Recipe

Meera Sodha’s vegan recipe for cauliflower, beetroot and asparagus salad

Ana Vaughn by Ana Vaughn
September 16, 2022
in Recipe
0

The look for the suitable salad – one full of flavor and hobby – can also have peaked with this tangy-crunchy roast veg and asparagus variety. Beyond friendship, love, and correct health, what I regularly want is a delicious salad. One that’s not too tough to put together and entertains the tastebuds. Not too much to invite, you’d think, but really, it may be hard to reap. So I have determined to devote my life to attempting to find the best salad. Today’s recipe, full of greens that roast well, combined with a punchy, miso-and-mustard dressing, is one small step on that adventure.

Meera Sodha's vegan recipe for cauliflower, beetroot and asparagus salad 1

Content Summary show
Cauliflower, beetroot, and asparagus salad with mustard-miso dressing
One massive cauliflower, broken into florets (650g internet weight), leaves, and stalks stored for any other use

Cauliflower, beetroot, and asparagus salad with mustard-miso dressing

  • White miso is milder, sweeter, and much less smelly than brown miso, and you can purchase it in giant supermarkets, Asian meals stores, and online.
  • Prep 20 min
  • Cook 50 min
  • Serves 4
  • 3 tbsp olive oil
  • 1 ½ tsp hot smoked paprika
  • Salt

One massive cauliflower, broken into florets (650g internet weight), leaves, and stalks stored for any other use

  • 500g beetroot, scrubbed and cut into eighths
  • 250g asparagus, woody ends trimmed
  • 100g blanched almonds, more or less chopped
  • 5g dill leaves picked and chopped
  • Five sprigs of mint leaves picked (about three tbsp)
  • 20g parsley leaves (about five-6 tbsp)
  • 150g frozen edamame beans
  • For the dressing
  • 1 tbsp dijon mustard
  • four tbsp white miso
  • 1 tbsp crimson-wine vinegar

Heat the oven to 220C (200C fan)/425F/fuel 7. In a large bowl, blend the oil, paprika, and a teaspoon of salt, add the cauliflower and beetroot and toss to coat. Lift out the greens, spread them out in a single layer on a massive baking tray, then roast for a half-hour. In the identical bowl, toss the asparagus and almonds within the closing oil and paprika, then unfold out on a 2nd baking tray and roast for 10 minutes. While the veggies are roasting, make the dressing. Put the mustard, miso, vinegar, and four tablespoons of cold water in a small bowl, and blend nicely.

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Ana Vaughn

Ana Vaughn

Zombie buff. Extreme travel aficionado. Creator. Subtly charming twitter nerd. Introvert.Spent several years exporting country music in Naples, FL. Spent a weekend building squirt guns in Mexico. Developed several new methods for managing jungle gyms on the black market. Spent the 80's investing in Slinkies in the aftermarket. At the moment I'm researching Roombas for the government. A real dynamo when it comes to promoting etch-a-sketches on the black market.

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