Roasted Cauliflower, Beet, and Fennel Salad with Parsley and Mint
  • Easy
  • 15 Minutes (Plus 1 Hour to Roast Vegetables)
  • Serves 4

Nutrition Per Serving

  • Calories: 196 Cal
  • Fat: 14.4g (2.1g Saturated Fat)
  • Carbohydrates: 17.3g
  • Fiber: 5.4g
  • Sugar: 9.7g
  • Protein: 3.2g

Print Recipe


  • 1/2 Head Cauliflower, cut into small florets
  • 2 Medium Beets (pink beets give the salad a lovely color)
  • 2 Bulbs of Fennel, sliced into 1/3 inch thick
  • 3 Tbsp. Olive Oil, plus about 2-3 Tbsp. for drizzling on cooled vegetables
  • Salt and Pepper to taste
  • 1/4 Cup chopped Parsley Leaves
  • Zest and Juice of 1 Orange
  • 1/4 Cup chopped Mint Leaves
  • 1 Green Onion, sliced thinly
  • 1 Large Stalk of Celery, cut in half lengthwise and slice thinly (the leaves are a great addition chopped)
  • Additional Salt and Pepper to taste if desired


  1. Preheat oven to 425 degrees.
  2. Make 6 small incisions around each beet and rub with 1 Tbsp. of olive oil and salt and pepper. Place in a shallow baking dish and bake for 1 hour, or until the knife slides effortlessly in and out of the beet.
  3. Toss cauliflower with 1 Tbsp. olive oil, salt, and pepper. Place in oven and cook for 30 minutes, or until cauliflower is slightly browned.
  4. Toss fennel with 1 Tbsp. olive oil, salt, and pepper. Add 1/4 inch water to the pan. Place in oven and cook for 25 minutes, or until fennel is soft.
  5. Let vegetables cool. Peel beets and cut into 1/2 inch pieces. In a large bowl, toss together the rest of the ingredients and season with salt and pepper, if desired.