Crunchy Vegetable Salad

Ingredients

• 8 ounces beets 
• 10  bibb lettuce leaves 
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 1 cup broccoli florets 
• 4 medium carrots peeled
• 1 cup cauliflower florets 
• 2  habanero chiles dried
• 1 tablespoon dijon mustard 
• 2 teaspoons olive oil extravirgin
• 1 tablespoon thyme leaves fresh chopped
• 1 Dash ground ginger 
• 0.5 cup cocktail sauce prepared
• 2 tablespoons juice of lemon fresh
• 0.3 cup mayonnaise light
• 10 small cabbage leaves red
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 0.1 teaspoon sugar 
• 1 cup sweet potatoes and into cubed peeled ()
• 4 cups water 
• 1 cup yukon gold potatoes cubed peeled ()

Equipment

• bowl
• sauce pan
• whisk
• peeler

Directions

1. To prepare salad, place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender.
2. Drain; rinse with cold water.
3. Drain.
4. Place potatoes in a large bowl. Bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli. Cook 1 minute or until crisp-tender.
5. Drain; rinse with cold water.
6. Drain.
7. Add cauliflower mixture to potatoes. Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons.
8. Add carrot to potato mixture, tossing gently to combine. Leave root and 1-inch stem on beets; scrub with a brush.
9. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
10. Drain; rinse with cold water.
11. Drain; cool. Trim off beet roots; rub off skins.
12. Cut beets into 1/4-inch-thick slices. Arrange lettuce and cabbage leaves alternately on a large platter.
13. To prepare vinaigrette, combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk.
14. Add oil, stirring well to combine; drizzle vinaigrette over lettuce. Spoon potato mixture over lettuce; top with beets.
15. To prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground.
16. Place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use).
17. Add cocktail sauce and remaining ingredients, stirring well to combine.
18. Serve with vegetables.