This gorgeous vegan and gluten free recipe is perfect for Valentine's Day. It is packed full of healthy ingredients like beets, chickpeas and cauliflower and has a light dressing that is sweet and tangy. Since it gets better with age, it is an ideal recipe for meal prep.
Preheat the oven to 400. Place cauliflower florets on a sheet pan and season with a pinch of salt and a tsp of olive oil. Toss well then bake in the oven for 30 minutes turning once halfway. Once cooked let cook until salad assembly step.
In a medium sized saucepan place the unpeeled beets and whole baby potatoes in enough water to cover them plus 2-3 inches. Bring to a rolling boil and cook until fork tender. About 30 minutes. Once they are tender run them under cold water. The beets are very easy to peel once cooked by sliding your thumbs along the skin. Once peeled chop them in thin half moons. Cut the potatoes in bite sized pieces. Don't worry about the potatoes getting stained by the beets. The dish is pink!
In a large bowl layer the cooled beets and potatoes, the cooled roasted cauliflower, drained chickpeas, sliced onion, olives and chopped roasted peppers. Dress them by adding the olive oil, squeezing the limes, add the white balsamic, maple syrup, chopped dill, salt and pepper. Toss until the flavors are well incorporated.
Transfer to a serving platter or containers for meal prep. Eat within 4 days for the best quality.