Cut the cauliflower florets into bite-sized pieces. Bring a pot of water to a boil. Add the florets and blanch for 60 seconds. Drain in a colander and rinse well with cold water to cool down. Drain well. Drain the kidney beans in colander, rinse well, add the mandarin oranges and drain.

Cut the cucumber in quarters lengthwise and remove and discard the seeds. Chop into bite-sized pieces. Seed the bell pepper a slice into thin strips as shown. Place in mixing bowl along with the beans, mandarin oranges, and cauliflower.

Cut the onions into pieces approximately the size shown in the photos and add to the mixing bowl. Stir in the shredded carrot.

Drain the beet slices and pat with paper towels to remove some moisture (helps prevent color bleed). Slice into strips and toss together with the other ingredients in the mixing bowl. Refrigerate to chill.

Add all the balsamic vinaigrette ingredients to a large measuring cup (or similar container) and blend well with an immersion stick blender or whisk. Pour over salad mixture and mix well (I use a rubber spatula). Add the dressing just before serving to avoid color bleed from the beets.