Cauliflower & Beet Salad In Curry-Mustard Vinaigrette

• 330 grams raw,untrimmed cauliflower
• 380 grams sugar beets, raw untrimmed
• 100 grams white onion thinly sliced
• 1 teaspoon curry powder
• 1 tablespoon white wine vinegar (check if vegan)
• 1/2 teaspoon salt
• 2 tablespoons parsley, roughly chopped
• 1 teaspoon mustard seeds
• 60 milliliters olive oil

1. Boil the beets for 1.5 - 2 hours or until fork tender. Peel and cut into wedges.
2. Boil whole head of cauliflower for 5 minutes. Drain. Submerge in an ice bath for 3 minutes. Drain and cut into florets.
3. In a bowl, whisk together olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds.
4. Toss prepared cauliflower, beets, sliced onion and chopped parsley in the vinaigrette.

cauliflower, sugar beets, white onion, curry powder, white wine vinegar, salt, parsley, mustard seeds, olive oil

Taken from food52.com/recipes/73376-cauliflower-beet-salad-in-curry-mustard-vinaigrette (may not work)