Try These Simple Beet & Cauliflower Recipes!
Crispy Roasted Cauliflower Yield: 2 Servings
Ingredients
1 medium head of cauliflower
3 tablespoons olive oil
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
Instructions
Preheat oven to 425˚F and line a baking sheet with parchment paper.
Prep the cauliflower by removing the leaves and core, then cutting it into evenly sized florets, about 1-2 inches.
In a large bowl, toss cauliflower with olive oil, salt, pepper, and garlic powder until it is evenly coated.
On the baking sheet, evenly arrange the florets in a single layer, making sure to spread them apart.
Bake in the oven for 25-30 minutes, flipping the florets over halfway through.
Serve with a protein or by itself and enjoy!
Beet Salad Yield: 4 Servings
Ingredients
4 medium beets
¼ cup walnuts, chopped
2 oz goat cheese, crumbled
2 tbsp olive oil
1 tbsp orange juice
1 tsp red wine vinegar
½ tsp salt
½ tsp black pepper
Instructions
Preheat oven to 400˚F. Trim the stems and roots, leaving a small portion of the stem intact.
Wrap beets loosely in foil or place into a covered baking dish and bake for 45 minutes or until tender and caramelized.
While the beets roast, heat a dry skillet over medium heat and toast the walnuts for 3-5 minutes, stirring frequently. Remove from heat once done.
Let the beets cool slightly then peel with your hands or a vegetable peeler. Dice beets into 1-inch cubes and season with 1 tbsp olive oil, salt, and black pepper until evenly coated.
Transfer the beets into a skillet over low heat.
Add 1 tbsp olive oil, orange juice, and red wine vinegar. Toss and warm for 3-5 minutes then remove from heat.
Top with toasted walnuts and goat cheese and enjoy!
Cauliflower Steaks with Lemon-Garlic Sauce Yield: 2 Servings
Ingredients
1 large cauliflower
¾ cup plain Greek yogurt
3 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, grated
½ tsp smoked paprika
Salt and black pepper to taste
Instructions
Preheat oven to 425˚F. Remove the outer leaves and trim the stem of the cauliflower so that it sits flat. Slice in ¾ inch slabs.
Brush both sides of the cauliflower with olive oil and season with salt, pepper, and paprika.
Line a baking sheet with parchment paper and roast for 20 minutes. Flip over cauliflower and roast for another 15-20 minutes or until tender.
Make the sauce by combining yogurt, lemon juice, garlic, and salt, stirring until the consistency is smooth.
Add sauce over cooked cauliflower steaks and enjoy!
Beet & Cauliflower Grain Bowl Yield: 4 Servings
Ingredients
1 lb roasted beets
2 cups roasted cauliflower florets, about 1 head
1 cup dry quinoa
¼ cup tahini
2 tbsp olive oil
2 cups water
1 clove garlic, minced
2 tbsp lemon juice
¼ tsp salt
½ tsp black pepper
Instructions
Warm up roasted vegetables from room temperature in a skillet over medium heat if not already warm.
In a pot, bring 2 cups water to a boil. Cover, reduce heat, and simmer for 15 minutes. Let rest 5 minutes before fluffing.
In a separate bowl, add tahini, lemon juice, garlic, and salt, and whisk together until thoroughly combined to make the dressing. Add warm water if consistency is too thick for liking.
Assemble the bowls by layering quinoa, cauliflower, and beets.
Drizzle with dressing and enjoy!
Chocolate Beet Cake Yield: 6-8 Servings
Ingredients
1 cup cooked (roasted or steamed), peeled beets, pureed or grated
1 large egg
½ cup granulated sugar
¼ cup vegetable oil
½ cup flour
¼ cup unsweetened cocoa powder
½ tsp vanilla extract
½ tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon
Instructions
Preheat oven to 350˚F. Lightly grease or line an 8x8-inch baking pan.
In a large bowl, combine beet puree, egg, oil, vanilla, and sugar. Whisk together until consistency is smooth.
Add in cocoa powder, flour, baking soda, salt, and cinnamon. Stir until thoroughly combined with wet ingredients.
Pour batter into pan in an even layer. Bake at 350˚F for 30-35 minutes.
Let cool for 15 minutes then enjoy!