Air Fried Vegetable Salad with Chimichurri Vinaigrette

Ingredients

• 1/2 head white cauliflower, cut into small bite-size florets
• 1/2 head yellow cauliflower, cut into small bite-size florets
• 1/2 head purple cauliflower, cut into small bite-size florets
• 3 small red beets, peeled and cut into 1/4-inch (6-mm) wedges
• Salt and freshly ground pepper
• Extra-virgin olive oil for drizzling
• 1 head frisee, torn into bite-sized pieces
• 2 cups (4 oz./125 g) baby arugula
• 6 breakfast radishes, thinly sliced
• 1 small bunch mint, thinly slivered

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