Holiday Chopped Salad with Winter Vegetables and Apple Cider Vinaigrette

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Playing How to Eat Healthy over the Holidays with Chef Stuart O'Keeffe


  • ¾ lb golden beets
  • ¾ lb Red beets
  • 1 head cauliflower, broken into florets
  • 3 tablespoons olive oil
  • ½ cup panko breadcrumbs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 3 romaine hearts, roughly chopped
  • ½ red cabbage, shredded
  • ½ English cucumber, sliced
  • ¾ cup pecans, roughly chopped


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • ½ teaspoon oregano
  • Pinch salt and pepper


  1. Preheat oven to 400°F. In 2 pieces of foil, wrap red beets in one sheet and the golden beets in another. Drizzle with some olive oil and bake for 50 minutes or until a knife goes through easily. Let cool and peel. Cut into wedges.
  2. On a baking sheet, toss cauliflower with olive oil, season with salt and pepper and bake for 20 minutes. Let cool.
  3. In a small skillet, toast breadcrumbs for 3-4 minutes or until golden and toasted. Remove and set aside in a bowl.
  4. Whisk all vinaigrette ingredients together.
  5. Toss together romaine, cabbage, cauliflower, cucumbers, pecans, both golden and red beets, toasted bread, and 1/2 cup of the vinaigrette.
  6. Serve in a big salad bowl and place in the center of the table.

Recipes courtesy of Stuart O'Keeffe.