Cauliflower And Roasted Beet Salad With Rich Herb Dressing

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6 medium beets (about 1 1/2 pounds)


1/4 cup plus 3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

Freshly ground pepper

3 large eggs

One 2 1/2-pound head of cauliflower, cored and cut into 1-inch florets

1 tablespoon fresh lemon juice

1 large shallot, thinly sliced

1/4 cup chopped flat-leaf parsley

2 tablespoons chopped mint

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