Beetroot Potato Salad & Baked Cauliflower In Pineapple Mango Sauce

beets

🥗Healthier: carrots

💰Cheaper: canned beets

Carrots provide a similar sweetness and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a neutral flavor.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture and is often less expensive.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions are milder and can be more affordable.

Boil beets in their skin in a pot of salted water until tender.

Peel the beets after boiling and give them a rinse.

Cut the beets into cubes of similar size for even cooking.

In a separate pot, boil potatoes until fork-tender.

Check the potatoes for doneness with a fork and drain them.

Chop onions finely and add them to the potatoes.

In a bowl, mix flour with all-purpose seasoning, black pepper, cajun seasoning, chili powder, and salt to make a batter for cauliflower.

Add water to the batter to achieve the right consistency.

Coat cauliflower pieces in the batter and then dip them in panko breadcrumbs.

Place the coated cauliflower on a baking tray lined with parchment paper.

Bake the cauliflower at 250 degrees for 45 minutes, turning them over after 30 minutes.

Prepare a sauce with mango puree, pineapple juice, water, sugar, vinegar, ketchup, and soy sauce.

Add chopped onions, garlic, and vegan butter to the potatoes and mix in herb balance mayonnaise.

Combine the sauce with the cauliflower after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary