Go Back
+ servings
5 from 1 vote
Vegan Salad
Roasted Cauliflower and Beet Salad with 'Creamy' Honey Almond Dressing' {Gluten-Free, Dairy-Free}
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Gluten-Free, Dairy-Free.
Course: Entree
Cuisine: American
Keyword: honey, beets, almond, gluten free, dressing, salad, cauliflower, creamy, roasted
Servings: 4 people
Calories: 263 kcal
Author: Amie Valpone
  • 1/2 cup quinoa
  • 4 large beets pierced with a fork
  • 1 large head cauliflower cut into 1 inch florets
  • 2 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 15.5 oz BPA-free can white cannellini beans, drained and rinsed
  • 1 Tbsp. finely chopped fresh cilantro
  • 2 Tbsp. R.W. Knudsen Just Cranberry juice
  • 2 Tbsp. R.W. Knudsen Just Tart Cherry juice
  • 2 Tbsp. R.W. Knudsen Just Aronia Berry juice
  • 1 Tbsp. honey
  • 1 Tbsp. creamy almond butter
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. fresh orange zest for garnish
  • 1 tsp. finely chopped fresh curly parsley for garnish
  1. Cook the quinoa according to package directions.
  2. Meanwhile, preheat the oven to 350 degrees F.
  3. Prepare two rimmed baking sheets with parchment paper. Place the beets on one baking sheet and the cauliflower florets on the other baking sheet. Drizzle with the olive oil and use your hands to ensure all pieces are coated with the oil. Sprinkle with salt and pepper.
  4. Roast the beets for 30 minutes then increase the oven temperature to 400 degrees F and roast for another 25 minutes.
  5. Roast the cauliflower at the 400 degree temperature for 20-25 minutes or until tender and golden brown.
  6. Meanwhile, combine the white beans, cilantro, all three R.W. Knudsen juices, honey, almond butter, salt and pepper in a food processor and puree until very smooth.
  7. Remove the beets and cauliflower from the oven. Peel the beets and slice each beet into quarters.
  8. Combine the cooked quinoa, beets, cauliflower in a large bowl or on a large serving platter; add the white bean dressing and toss to combine. Garnish with the orange zest and parsley. Serve immediately. Season to taste with salt and pepper.
Nutrition Facts
Roasted Cauliflower and Beet Salad with 'Creamy' Honey Almond Dressing' {Gluten-Free, Dairy-Free}
Amount Per Serving
Calories 263 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 234mg10%
Potassium 875mg25%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 14g16%
Protein 8g16%
Vitamin A 380IU8%
Vitamin C 81mg98%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.