By Libbie Summers
Assisted by David Dempsey
Photography by Jess Brannen

This salad is as healthy as it is beautiful and delicious. The three of us sat around after we shot these photos and quietly ate every bite of this salad. It was a good day.

Raw Cauliflower and Beet Salad
(cauliflower, beets, red onion, pepitas, tahini citrus dressing)
Serves 2

What you need: 
Dressing:
Juice from one lemon
2 tablespoons tahini sauce
1 tablespoon honey
1/8 teaspoon ground cumin
Flake sea salt
Coarsely ground black pepper

Salad:
1 small head of cauliflower (I used purple for the color factor), cut into small florets
1 large beet root with greens attached
½ small red onion, very thinly sliced
1/3 cup pepitas

What to do:
Make Dressing: In a small mixing bowl, add all ingredients and stir or whisk until combined and creamy. Add a little warm water if your tahini is not creamy. Salt and pepper to taste. Set aside
Prep Cauliflower: Remove any tender greens growing up the side of the cauliflower and set aside. Chop the cauliflower into tiny florets and place in a large mixing bowl. Chop any tender greens on the outside of the cauliflower and add to the mixing bowl.
Prep Beets: Using the large side of a box grater, grate the beet into the large mixing bowl. Chop any tender greens and add to the bowl.
Prep Onions: VERY thinly slice the red onion and add to the mixing bowl.
Stir in the pepitas.
To Serve: Divide salad between two bowls and drizzle with dressing.