Cauliflower and Roasted Beet Salad with Rich Herb Dressing

Ingredients

• 6 medium beets (about 1 1/2 pounds)
• Salt
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• Freshly ground pepper
• 3 large eggs
• One 2 1/2-pound head of cauliflower
• cored and cut into 1-inch florets
• 1 tablespoon fresh lemon juice
• 1 large shallot
• thinly sliced
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped mint

Instructions

1. Preheat the oven to 400.
2. Put the beets in a small roasting pan and add 1/4 inch of water and salt.
3. Tightly cover the pan with foil and bake the beets for 1 hour, or until tender.
4. Drain and let cool, then peel the beets and slice them 1/4 inch thick.
5. In the roasting pan, toss the beets with 1 tablespoon each of the olive oil and vinegar.
6. Season with salt and pepper.
7. Meanwhile, in a small saucepan, cover the eggs with cold water and bring to a gentle boil.
8. Reduce the heat to low and simmer for 8 minutes.
9. Pour off the hot water and shake the eggs against the sides of the pan to crack the shells.
10. Cover the eggs with cold water; let them soak for 5 minutes, then pat dry, peel and finely chop.
11. In a large saucepan of salted boiling water, cook the cauliflower until just tender, about 3 minutes.
12. Drain well.
13. Transfer the florets to a large bowl and toss with 1 tablespoon of the olive oil and the lemon juice.
14. Season with salt and pepper.
15. In a medium bowl, soak the sliced shallot in the remaining 2 tablespoons of vinegar for 5 minutes.
16. Add the parsley, mint and the remaining 5 tablespoons of olive oil.
17. Fold in the chopped eggs and season with salt and pepper.
18. Arrange the sliced beets on a large platter and scatter the cauliflower florets over them.
19. Spoon the dressing over the salad and serve.