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+ 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: 279 kcal
Author: Amie Valpone
  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 279 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 399mg17%
Potassium 1102mg31%
Carbohydrates 39g13%
Fiber 9g38%
Sugar 15g17%
Protein 9g18%
Vitamin A 394IU8%
Vitamin C 113mg137%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.