Indulge your taste buds with our delicious Harissa Cauliflower Beetroot Salad! This vibrant, colorful dish is not only easy to make but also packed with nutritious ingredients. Roasted cauliflower and beetroot, the stars of this spicy Cauliflower Beetroot Salad, are coated in a harissa and paprika blend, infusing them with a delightful kick. Butter beans, cooked to perfection in the oven, add a creamy texture and protein punch to the salad.
Adding fresh cucumber, diced shallot, and a healthy serving of couscous introduces a variety of textures that make every bite interesting. This Harissa Cauliflower Beetroot Salad is loaded with protein, fiber, and antioxidants, making it a nourishing meal that boosts energy and wellness.
But the flavor doesn’t stop there! A golden dressing made with tahini, lemon, maple syrup, turmeric, and water is drizzled over the salad, adding an extra zing and tying all the components together. This dressing complements the spicy roasted vegetables beautifully, enhancing the overall taste of the salad.
The Health Benefits of This Veggie-Packed Salad
Our Harissa Cauliflower Beetroot Salad is not just a feast for the taste buds, but it’s also a powerhouse of nutrition. Each ingredient in this salad brings its own set of health benefits, making this dish a wholesome addition to your diet.
- Cauliflower: This versatile vegetable is an excellent source of vitamins and minerals, including Vitamin C, K, and B6, and folate. It’s also high in fiber, which aids in digestion and helps to keep you feeling full longer.
- Beetroot: Known for its deep, earthy flavor and vibrant color, beetroot is packed with essential nutrients like fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow and lower blood pressure.
- Harissa: This spicy North African paste is made from chili peppers, which are high in capsaicin. Capsaicin has been linked to many health benefits, such as pain relief, reduced inflammation, and improved metabolic health.
- Butter Beans: These beans are a great source of plant-based protein and fiber. They also provide a good amount of iron, zinc, and magnesium, which are essential for various bodily functions..
- Tahini: Made from sesame seeds, tahini is rich in anti-inflammatory monounsaturated fats. It’s also a good source of antioxidants and essential vitamins and minerals, including calcium.
By combining these ingredients, our Harissa Cauliflower Beetroot Salad becomes a nutrient-dense dish that not only satisfies your cravings but also contributes to your overall health.
Why you’ll love this Harissa Cauliflower Beetroot Salad
This Harissa Cauliflower Beetroot Salad is a delight for the senses! It’s incredibly flavorful, packed with nutrients, high in fiber, and loaded with protein. The salad is vegan-friendly, quick to prepare, making it perfect for a weekday meal. The combination of roasted vegetables and spicy harissa gives it a unique taste that will leave you craving for more. Plus, it’s a great way to incorporate more vegetables into your diet in a delicious way! So why wait? Make this Harissa Cauliflower Beetroot Salad today and savor the perfect mix of flavors and textures. It’s a healthy, spicy Cauliflower Beetroot Salad that’s sure to become a favorite in your meal rotation!
If you like this recipe, you will love our Sweet and Spicy Roasted Veggies with Garlic Confit Dip.
Harissa Cauliflower Beetroot Salad
Ingredients
- 1 tsp (2 g) sweet paprika
- 1 tbsp (15 g) harissa paste
- 2 tbsp (30 ml) olive oil
- ½ cauliflower head - chopped into florets
- 2 beet - peeled, and diced
- 2 cups (375 g) butter beans - cooked
- 1 cup (160 g) dry wholewheat pearl couscous
- 1 large cucumber - finely sliced
- 1 shallots - finely sliced
- ½ cup (23 g) fresh dill - finely chopped
- 3 tbsp (30 g) slivered almonds
- sea salt flakes to taste
Golden Dressing
- 2 tbsp (15 ml ) lemon juice
- 3 tbsp (45 g) hulled tahini
- 2 tbsp (30 ml) maple syrup
- ¼ cup (60 ml) water
- ½ tsp (1.5 g) ground turmeric
- ¼ tsp (0.5 g) freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C), fan on.
- Prepare the vegetables: In a large mixing bowl, combine the paprika, harissa, and 1½ tablespoons of olive oil. Add the chopped cauliflower and beets, then mix well to coat. Line a large baking tray with baking paper and spread the cauliflower and beets evenly. Bake on the middle rack for 30 minutes, rotating halfway through to ensure even cooking.
- Bake the beans: Line a medium baking tray with baking paper. Add the butter beans, the remaining ½ tablespoon of olive oil, and a pinch of salt. Mix well to coat all the beans. Bake on the top rack for 20 minutes, rotating halfway through.
- Toast the almonds: Place the almonds in a small oven-safe dish and bake on the lower rack for 7 to 10 minutes, until lightly golden.
- Prepare the couscous: Cook according to the packet instructions (usually 1 cup of water for 1 cup of pearl couscous). Once cooked, rinse under cold water until fully cooled to prevent sticking, then drain well.
- Prepare the dressing: In a small blender, combine the lemon juice, tahini, maple syrup, turmeric, black pepper, and water. Blend until smooth. If you don’t have a small blender, whisk everything together in a bowl with a fork or small whisk.
- Assemble: In a large serving bowl, combine the couscous, roasted cauliflower, beets, butter beans, cucumber, shallots, dill, almonds, and dressing. Mix well, adjust salt to taste, and serve.
