Potato Beet Cauliflower and Broccoli Salad Platter

Brighten your table with this vibrant Potato Beet Cauliflower and Broccoli Salad Platter—a stunning medley of roasted and blanched vegetables, perfectly seasoned and garnished with a zesty homemade dressing. Golden roasted baby potatoes and tender beets pair beautifully with crisp-tender cauliflower and broccoli, creating a hearty yet healthy dish that's as nutritious as it is visually appealing. The tangy dressing, made with olive oil, lemon juice, Dijon mustard, and a touch of honey, ties everything together with a refreshing burst of flavor, while fresh parsley adds the perfect finishing touch. Ideal as a show-stopping side or a light vegetarian main, this colorful salad platter is easy to prepare and perfect for any occasion. Keywords: potato beet salad, roasted beet salad, cauliflower and broccoli salad, vegetarian salad platter.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g Baby potatoes
• 3 medium Beets
• 300 g Cauliflower florets
• 300 g Broccoli florets
• 4 tbsp Olive oil
• 1.5 tsp Salt
• 1 tsp Black pepper
• 1 tsp Garlic powder
• 2 tbsp Lemon juice
• 1 tsp Dijon mustard
• 1 tsp Honey
• 2 tbsp Fresh parsley

Directions

Step 1

Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper.

Step 2

Wash the baby potatoes and cut them in halves or quarters depending on their size. Set aside.

Step 3

Peel the beets and dice them into 1-inch cubes. Be careful when handling to avoid staining.

Step 4

In a bowl, toss the baby potatoes with 2 tablespoons of olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Spread them on one baking tray in a single layer.

Step 5

In another bowl, toss the diced beets with 1 tablespoon of olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread them on the other baking tray in a single layer.

Step 6

Place both trays in the preheated oven. Roast the potatoes for 25-30 minutes until golden and crispy, and the beets for 30-35 minutes until tender, flipping halfway through cooking.

Step 7

While the potatoes and beets are roasting, bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 3 minutes. Remove with a slotted spoon and transfer to a bowl of ice water to cool.

Step 8

Using the same pot, blanch the broccoli florets for 2 minutes, then transfer to the ice water to stop cooking. Drain both cauliflower and broccoli well, and set aside.

Step 9

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper to make the dressing.

Step 10

Once the roasted vegetables are done, allow them to cool slightly before assembling the salad platter.

Step 11

Arrange the baby potatoes, roasted beets, cauliflower, and broccoli on a large serving platter in separate sections for a colorful presentation.

Step 12

Drizzle the dressing evenly over the vegetables and sprinkle with freshly chopped parsley for garnish.

Step 13

Serve immediately and enjoy this wholesome, colorful salad platter!

Nutrition Facts

Serving size	(1466.0g)

Amount per serving	% Daily Value*
Calories	1190.3

Total Fat 58.0g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4365.0mg	0%
Total Carbohydrate 153.4g	0%
Dietary Fiber 28.3g	0%
Total Sugars 36.5g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 345.1mg	0%
Iron 11.1mg	0%
Potassium 3975.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 10.0%

Carbs: 48.6%