I didn’t plan this at all and just had a few things in the fridge. The colors inspired me. Who doesn’t like pretty food but when it’s tastes like this I’m just like, duh!
I roasted like ten beets earlier this week for reasons like this. In case of a vegetable emergency… ALWAYS have roasted beets in the fridge. You can make gnocchi, salads, eat them plain, whip up some hummus – so many things.
If you are a vegetarian you can eat it as is but it is also delicious topped with salmon. Celebrate the warm weather with this warm salad and thank me later!
- 2 golden beets, roasted and diced
- I small head cauliflower
- 1 bunch radishes
- 6 tbsp olive oil
- Smoked salt
- Garlic powder
- 1 handful of cucumber matchsticks, diced
- 8 oz. ricotta cheese
- A sprinkle of shredded manchego
- Baked Salmon
Start by roasting your vegetables. You will need to roast the cauliflower, radish and the beets if you haven’t already.
Preheat oven to 375. Chop cauliflower into flourets and toss with olive oil, garlic powder, and smoked salt. Cut stems off radish and toss with olive oil and smoked salt. Place on baking sheets, in the oven, and let roast for about 20-30 minutes. Radish and beets should be tender and easy to pierce with a fork.
Once veggies have cooled a bit you can dice up the radish and beets.
Now you can assemble the salad. I added baked salmon to my salad so if you want to do that you will need to bake it (I always add lots of minced garlic to my salmon and some salt and pepper and roast for about 20 minutes at 400).
Take a spoonful of ricotta, and spread it on your serving dish. Sprinkle a dash of smoked salt over top. Next, top with the roasted cauliflower. Add the diced radish and beets. Top with the cucumber matchsticks and shredded manchego cheese.
If you are adding salmon, place it on top and enjoy!