Ingrédients pour Potato Beet Cauliflower And Broccoli Salad Platter
- Yukon Gold Potato
- Sweet Potato
- 1 medium head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1 cup baby carrots
- Canned Beets
- Bibb Lettuce
- Red Cabbage
- Fresh Thyme
- Fresh Lemon Juice
- Red Wine Vinegar
- Dijon Mustard
- Sugar
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- Ground Dried Chile
- Seafood Cocktail Sauce
- Mayonnaise
- 1/2 teaspoon salt
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Comment préparer Potato Beet Cauliflower And Broccoli Salad Platter
- Preheat oven to 400°F (200°C).
- **Prepare the Dressing:** In a small bowl, whisk together thyme, red wine vinegar, honey, Dijon mustard, salt, and pepper.
- Whisk in olive oil until well combined.
- **Roast Vegetables:** Toss potatoes, cauliflower, and broccoli florets with 2 tablespoons of the vinaigrette. Spread in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until vegetables are tender and slightly browned.
- **Assemble the Salad:** While vegetables are roasting, arrange lettuce and cabbage leaves alternately on a large chilled platter.
- Add the roasted potatoes, cauliflower, and broccoli to a large bowl. Gently toss with the remaining vinaigrette and the baby carrots.
- Spoon the potato mixture over the lettuce and cabbage on the platter.
- Top with diced beets.
- **Make the Dipping Sauce (optional):** In a small bowl, combine minced chiles, cocktail sauce, and 1 tablespoon of the vinaigrette. Mix well.
- Serve immediately or chill for later. Serve with the dipping sauce on the side for extra zest!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
28g
Fat
6g
Carbs
7g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Angolan Congolese Nigerian Salads Condiments Etc Vegetables African Finger Food Holiday Event Summer Vegan Vegetarian Salad Dressings Stove Top Dietary Spicy Seasonal Independence Day Broccoli Carrots Cauliflower Taste Mood Sweet Equipment Presentation Served Cold