veg-TABLE Club!

I love vegetables! I love making salads! I love coming up with new ways of cooking and preparing vegetables! So, since my friends are always asking me for my recipes, I decided to start a vegetable club: Veg-Table! Get it?? :) Twice a month I’m going to make and share a new salad or vegetable focused recipe. I hope you’ll try out my recipes and share them with others. Together we can help people realize, they really do love beets!


Roasted Cauliflower, Golden Beet & Fennel Salad

This is a salad to get cozy with!

Three large, halved golden beets, or five medium golden beets

One head of cauliflower 

One yellow onion 

Approximately 5 to 6 rainbow carrots, washed and sliced lengthwise 

One medium size fennel bulb

8-10 peeled and slightly crushed garlic cloves

Extra Virgin Olive Oil

Kosher Salt & Pepper




Roast whole or halved golden beets with olive oil and kosher salt at 350° for approximately 35 minutes.  Once cool, peel and slice beets. Set aside. 

Wash and chop carrots, onion, cauliflower, fennel, garlic. Toss all together in the pan juices leftover from roasting the beets. Add EVO and kosher salt. (This step can be done up to 2 days before you are going to make this salad.)  In large bowl, toss all vegetables with dressing, (see below for dressing recipe). Salt and pepper to taste. Roast in oven at 375°, stirring occasionally until golden brown, 45 minutes to an hour. 

Dressing, can be made up two days ahead

3 Tablespoons of extra-virgin olive oil

2 Tablespoons sesame oil 

3 Cloves finely chopped garlic

4 Tablespoons of tahini 

Juice of one lemon

Kosher salt and pepper to taste


When everything is roasted to perfection, combine in serving bowl with preroasted beets. Top with Pepitas and sprinkle with fresh Chevre. Marvel at the beauty! And then, if you are like me, grab a fork and eat until your tummy hurts. ;) And of course share your mad skills in the kitchen with your friends.

RecipesKaty Franz