Nutritionist Lucy Hyland

Cauliflower and Roasted Beet Salad

November 3, 2023
Posted by Lucy

Supporting Detox with Cauliflower and Roasted Beet Salad

The word detox is an overused and sometimes misunderstood term. It is one of the questions I get asked most about when I am doing talks or discussing the role food plays in health. The body needs to process and detoxify itself in order to keep the body in good health and functioning properly. The foods that we eat play a big part in this, as they can either support the liver or put it under more pressure. So what does this term really mean?

Detoxification is an ongoing process that takes place continuously within the liver, kidneys, intestines, lymph, blood, and in every cell. The primary pathway of the elimination of waste is through the liver, working to cleanse the body of toxins which are produced either internal or externally, for example, chemicals, drugs, wastes and dead or damaged cells. It also plays important roles in metabolizing the food we eat and storing essential vitamins and minerals.

Foods rich in antioxidants help to stimulate and support the liver, such as beets, eggplant, carrots, red onion, artichokes, grapefruit and grapes. Other foods that promote liver health include cruciferous vegetables, garlic, onions and turmeric. In addition, ginger increases blood circulation. So adding these foods to your diet can help the liver do its job.

Cauliflower and Roasted Beet Salad

Cauliflower and Roasted Beet Salad


  • 6 medium beetroots – peeled and quartered
  • 50 mls extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Medium head of cauliflower, cored and cut into 1-inch florets
  • 1 tin of red kidney beans – washed and drained
  • 1 tbsp lemon juice
  • 1 large shallot, thinly sliced
  • 4 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped mint
  • Salt and pepper
  • Life long health begins with one recipe but continues with a programme. Click HERE for more.


  1. Preheat the oven to 200 oc. Put the beets in a small roasting pan, coat with 1 tablespoon of the olive oil, sprinkle a little of the salt and pepper, and cook for 20-30 minutes.
  2. In a large saucepan of salted boiling water, cook the cauliflower until just tender, about 3 minutes. Drain well. Transfer the florets to a large salad bowl and toss with 1 tablespoon of the olive oil and the lemon juice.
  3. In a medium bowl, soak the sliced shallot in 2 tablespoons of vinegar for 5 minutes. Add the parsley, mint and the remaining olive oil and season with salt and pepper. Add the cooked beets to the cauliflower, add in the chickpeas and pour the dressing over the salad and serve.
  4. Wheat free, gluten free, dairy free, sugar free


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