Roasted Beet & Shaved Carrot Salad with Goat Cheese-Cauliflower Purée

December 1, 2016

Ingredients

1 poundcauliflower florets

3/4 cupheavy cream, warmed

8 ounceNoble Springs goat cheese

2 poundsbeets

4 partsred wine vinegar

3 partsextra virgin olive oil

1 poundcarrots, shaved on a mandolin

2shallots, peeled and thinly sliced into rings

1/2 cupvegetable oil

2 partscanola oil

1 partcumin seeds

Preparation

For cauliflower:

Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.

For beets:

Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.

For shallots:

Slowly fry until golden brown, strain and salt

For cumin:

Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.

To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots. Top with candied nuts if desired. Serves 6.