Cauliflower, beets and blue potatoes make a fun red, white & blue composted vegetable salad in the shape of an American flag. The beet and yogurt dip adds a tasty finish.
Preheat oven to 425 degrees F. Put a slice of orange between the beet halves, add a drop of oil and a bit of salt and pepper. Wrap each beet in foil. Drizzle oil on the cauliflower florets and small blue potatoes and sprinkle them with salt and pepper. Put all the vegetables on a large cookie sheet and roast. roast. After about 15 minutes, turn the vegetables. The potatoes may get done first - in general, the beets and cauliflower florets should take about 30 minutes.
Take the vegetables off the hot cookie sheet and let them cool down. Gently slice the potatoes. Slice three of the beets and half of the fourth. Cut each slice in half so it has a flat side and a round side. (Reserve the uncut part of the fourth beet.)
Line a small cookie sheet with 1 or 2 layers of parchment. Using a photo of a flag as a guide if necessary, draw a rectangle in the upper left and lines to guide the red and white stripes. Put the blue potato slices in the rectangle and sprinkle the reserved cauliflower bits on top for the stars. Then lay down the stripes of cauliflower pieces and beet slices.
Dice the reserved half of the fourth beet. Add to it the yogurt, minced shallot, salt, pepper, mustard, olive oil, and (optional) sour cream. Blend in a food processor or with an immersion blender. Chill.
The exact number of beets required for the red stripes will vary depending on the size of the beets, how thick you cut them, and the size platter you use. If you have leftovers, make a simple salad with beet cubes, feta, arugula and vinaigrette or a small serving of roasted beet tahini dip.
You can always stretch the cauliflower pieces to make more stripes by putting them a bit further apart.