This salad looks beautiful and has great complex flavors. It’s a good mix between summer salads and autumn roasts, with hearty, sweet beets and savory cauliflower and mushrooms. Oh, and it takes less than 30 minutes to make. (Just call me Rachel Ray.)
Thinly slice 2 medium-large beets. Note: Regular red beets will stain everything they touch, so I suggest getting some heirloom and/or golden beets like the ones pictured.
Place them on a hot pan with 1 tbsp coconut oil and a heaping pinch of coarse sea salt. Let them sit for a minute or two on each side so they’ll get crispy on the edges, but make sure to flip once and a while so they don’t burn. Note: Because of the simplicity of this dish, if you change the type of oil used here, the taste will change greatly.
In a separate pan, toss in 2-3 cups loosely chopped cauliflower, 2 cloves minced garlic, and 1 cup chopped shiitake (or brown button) mushrooms. Cook them on medium-high heat with a splash of red wine and a splash soy sauce. Sprinkle a heaping pinch of coarse sea salt on top and let cook for 5-10 minutes.
When the beets become soft but crispy on the edges, put a few stalks de-stemmed kale in the cauliflower pan and cover it, then cook for just a minute or so, or until the kale is softened.
To serve, lay down the kale like a bed, then put the veg on top. Drizzle fresh blood orange over top of the dish and serve immediately.