Name: Roasted Beet, Charred Cauliflower, Seeded Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 large beets, cubed to 1/2"; 1 head cauliflower, chopped to large florets; 4 strips uncooked bacon, cut into small strips; 1/4 cup minced shallot; 1 tsp honey; 1/4 cup olive oil; 3 Tbsp lemon juice; 6 cups mixed fresh greens; 3/4 cup mixed seeds and nuts (Pumpkin, sunflower, pecan, etc.)

Ingredients

Units Scale

2 large beets, cubed to 1/2"
1 head cauliflower, chopped to large florets
4 strips uncooked bacon, cut into small strips
1/4 cup minced shallot
1 tsp honey
1/4 cup olive oil
3 Tbsp lemon juice
6 cups mixed fresh greens
3/4 cup mixed seeds and nuts (Pumpkin, sunflower, pecan, etc.)

Instructions

Preheat the oven to 400F. Line a baking sheet with foil and spread the beets and cauliflower out evenly. Cook for 30-40 minutes, checking for when the beets are done and the cauliflower is charred. The cauliflower will cook faster than the beets, but that's okay! You want then to get black bits!
As the veggies are roasting, make the dressing. Cook the cut up bacon until crispy, then add it (along with all of the fat drippings!) to a jar with the shallot, honey, olive oil, and lemon juice. Mix to combine.
When the veggies are done, assemble the salad with the nuts/seeds, veggies, and dressing.