You can make this kind of salad with almost any vegetable that won’t wilt or burn when subjected to a copious slick of oil and a blast of high heat Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well One of the best vegetables for this salad, though, is cauliflower
Beet and Watercress Salad with Farm Eggs. The combination of hard boiled eggs and beets is one of my daughter's favorites. She especially likes pickled or Harvard beets on her salad. Could substitute with already prepared beets (in glass jars at the market). Make sure they are gluten free and no food starch added, which is not always GF.