Serves 2-4

Roasted Cauliflower, Beet and Fennel Salad with Parsley and Mint

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

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  • 1/2 Head Cauliflower cut into small florets
  • 2 Medium Beets
  • 2 Fennel Bulbs, sliced into 1/3 inch thick
  • 3 Tablespoon Olive Oil Plus about 2-3 Tbsp for drizzling on cooled vegetables
  • 1/4 Cup Parsley Leaves Chopped
  • 1/4 Cup Mint leaves Chopped
  • 1 Green onion Thinly sliced
  • 1 Large Celery Stalk Cut in half lengthwise and slice thinly
  • Salt and Pepper to taste


  1. Preheat oven to 400 degrees
  2. Make 6 small incisions around each beet and rub with 1 Tbsp of Olive Oil and salt and pepper. Place in shallow baking dish and bake for 1 hour, or until knife slides effortlessly in and out beet
  3. Toss Cauliflower with 1 Tbsp Olive Oil, Salt and Pepper. Place in oven and cook for 35 minutes, or until cauliflower is slightly browned
  4. Toss Fennel with 1 Tbsp Olive Oil, Salt and Pepper. Place in oven and cook for 25 minutes, or until Fennel is slightly browned
  5. Let vegetables cool. Peel beets and cut into ½ inch pieces. In a large bowl, toss together the rest of ingredients and season with salt and pepper if desired


Use yellow or pink beets instead of red as your hands won’t stain when you peel the beets. For a timesaver, you can roast the vegetables 1-2 days in advance and then prepare the salad the same day you would like to eat it.