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Beetroot & cauliflower salad with curried egg dressing


  • Preheat oven to 180°-190°C.
  • Wrap the beetroot individually in kitchen foil and cook in the oven until tender when pierced with a sharp knife. Then allow to cool a little, before peeling and slicing into wedges.
  • While still warm, toss the beetroot with a little oil, lemon juice and seasonings.
  • Then blanch the cauliflower until crisp-tender. Drain well.
  • To make the dressing, combine the eggs, curry powder, a squeeze of lemon juice, the sour cream, mayonnaise and ground pepper, adding a little hot water if needed to reach sauce consistency. Taste for seasoning.
  • In another bowl, toss the watercress with the beetroot and cauliflower.
  • Then mound the beetroot mixture in individual bowls (or one large one) and serve sprinkled with the dressing to taste as is or as an accompaniment to your favourite simple meat or fish dish.


  • 4 medium beetroot
  • olive oil
  • 1 lemon
  • sea salt & freshly ground pepper
  • ¼ cauliflower, cut into smallish florets
  • 2 hard boiled eggs, peeled & chopped
  • 1 tspn curry powder
  • 2 tbsp reduced sour cream
  • 3 tbsp low-fat mayonnaise
  • a good handful of watercress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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