Marinated Beet and Cauliflower Salad

Who wants to cook when it’s hot? Think salads because they are fast to put together, refreshing on hot days and can be a complete meal depending on what is in your refrigerator. For a vegetarian version, how about this marinated beet and cauliflower salad with arugula, spinach, avocado, celery and nuts?


  • Serves 4
  • Dressing
  • 1/2 cup plus extra-virgin olive oil
  • 4 tablespoons cider vinegar
  • 1 large clove garlic, minced
  • 1 teaspoon salt or to taste
  • 1 tablespoon sugar
  • Salad Mixture
  • 3 cooked yellow beets, cut into small dice
  • 2 cups cooked small cauliflower florets
  • 1/2 cup torn arugula leaves
  • 1 cup torn spinach leaves
  • ½ cup sliced celery
  • 1 avocado cut into slices
  • 1 cup cubed mozzarella cheese
  • Handful of nuts


  1. In a bowl whisk together the olive oil, vinegar, garlic, salt and sugar. Set aside.
  2. Place all the salad ingredients in a salad bowl and pour dressing over the top.
  3. Mix well, serve immediately.
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