This month, I got the opportunity to read an advance copy for the book All Stirred Up by Laura Kumin.
All Stirred Up provide a comprehensive history of the women's suffrage movement from the late 1800’s to the 1920s. Plus, the end of each chapter includes recipes! The recipes come from suffragists cookbooks and are accompanied by modern adaptations!
I have to say, I learned a lot I did not previously know about the suffrage movement. For instance, I did not know that cookbooks were commonly used to get the suffragist message to a wider audience. The suffragists had a number of other fascinating methods of getting their message across as well.
While I enjoyed learning the history of the suffrage movement, the real star here (for me) were the recipes! I had a number of recipes bookmarked, but ultimately chose a lovely summer salad. The recipe is as beautiful as it is delicious plus, it’s a large vegetable serving! This dish is sure to a be show stopper!
Patriotic Cauliflower and Beet Salad
Adapted from All Stirred Up by Laura Kumin
1 head cauliflower, cut into florets
3 beets, peeled and sliced
2 cloves garlic, sliced
2 slices onion, rings pulled apart
3 tablespoons extra virgin olive oil, divided
Salt & pepper
Preheat the oven to 400 degrees F.
Arrange the cauliflower on a rimmed baking pan. Drizzle lightly with half of the olive oil and season with salt & pepper.
Arrange the beets on a sheet of foil (I usually split the beets between 2 sheets). Top with garlic, onions, olive oil, salt, and pepper. Fold the foil tightly over to make a packet.
Bake the beets and cauliflower in the preheated oven, stirring the cauliflower occasionally. Cook until the beets are soft, 20-25 minutes.
Remove from oven and allow to cool slightly.
Arrange the cauliflower on a plate (preferably blue to get a patriotic red, white, & blue).
Use a star shaped cookie cutter to cut the beets into star shapes. Arrange the beets on top of the cauliflower.
Drizzle the salad with balsamic vinegar, and feta cheese. Serve warm or cold.