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Beet and Cabbage Salads Recipe

Beet and Cabbage Salads Recipe

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Beet Salad

  • 2 tablespoons Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 5 tablespoons safflower oil
  • 3 large raw beets, peeled, coarsely grated

Cabbage salad

  • 1/4 cup distilled white vinegar
  • 5 tablespoons safflower oil
  • 6 cups very thinly sliced green cabbage
  • 2 tablespoons chopped fresh mint

Recipe Preparation

Beet salad

  • Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.

Cabbage salad

  • Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

,Photos by Katherine Wolkoff

Nutritional Content

8 servings, 1 serving contains the following: Calories (kcal) 190.7 %Calories from Fat 71.9 Fat (g) 16.0 Saturated Fat (g) 1.7 Cholesterol (mg) 0 Carbohydrates (g) 12.5 Dietary Fiber (g) 3.4 Total Sugars (g) 7.5 Net Carbs (g) 9.1 Protein (g) 2.1Reviews Section

My Homemade Food Recipes & Tips

Pretty simple yet pretty festive and colorful raw cabbage salad with red beets, greens and a bit of onion dressed with mayo (all though you can go for a sunflower or olive oil for healthier option).

Raw cabbage is packed with vitamins, especially vitamins K and C, but also B6 and folate. And beets high in folate and manganese. A good combination for the winter.

It is also quite filling. So a good choice if you are trying to get some fiber in.


  • Half of medium size white cabbage head
  • 1 raw red beet
  • Half of onion
  • Small bunch of dill
  • Small bunch of parsley
  • Salt to taste
  • Mayo to taste

How to prepare, step-by-step:

  1. Prepare ingredients: Raw Beets and Cabbage Salad 1
  2. Remove stem part from the cabbage and shred it (I used mandeline on thinnest setting, second to thinnest will work as well, but you can also do a decent job slicing by hand with a knife), put cabbage to a bowl: Raw Beets and Cabbage Salad 2
  3. Salt to taste, mix a bit and squeeze it with hands, to soften it up and get some juice out: Raw Beets and Cabbage Salad 3
  4. Peel the beet, and grate it on the big slots of the box grater: Raw Beets and Cabbage Salad 4
  5. Peel onion and slice it in quarter circles or smaller: Raw Beets and Cabbage Salad 5
  6. Add chopped dill and parsley: Raw Beets and Cabbage Salad 6
  7. Dress with mayo (or olive oil) to taste: Raw Beets and Cabbage Salad 7
  8. Mix: Raw Beets and Cabbage Salad 8
  9. And serve: Raw Beets and Cabbage Salad 9

Super Pink Rice and Roasted Beet Salad Recipe

This Rice and Roasted Beet Salad Recipe is sponsored by Lundberg Family Farms.

I’m really trying to work on my Whole Foods salad/hot bar problem.

You know, the one where you go grocery shopping with the purpose of buying ingredients for cooking at home and then fill up a cardboard container with all the prepared food on the salad/hot bar because you don’t feel like cooking right now?

It’s quite appealing to be able to try a large variety of options instead of committing to just one. And convenient. But not real economical to be doing a few times a week. As you probably know, paying by weight means the total can shoot up very quickly.

So I’ve been working on a few recipes of my own, that last for days and are the kind of thing I would pick out at that salad bar. This Super Pink Beet & Rice Salad with purple cabbage and toasted walnuts is one I’ve fully committed to, happily eating it for lunch several times throughout the week.

It’s no surprise that the vibrant magenta of beets draws me in, something I can’t say no to. I’ve made Beet Deviled Eggs, Sweet Beet Yogurt Bowl, Garlicky Beet Sauce. The idea behind this grain salad was two-fold. First, I wanted a meal that didn’t leave me snacky two hours later. Second, I envisioned the beets bleeding into the stark white jasmine rice to create something incredibly eye catching. Both goals accomplished.

There are quite a few components that make this salad a winner. The soft and floral white rice that meets sweet and earthy beets. Finely shredded purple cabbage that adds a bit of crunch, and toasted walnuts for added texture and flavor. Fresh parsley and lemon, the two things you shouldn’t hold back on, bringing overall brightness to the bowl. And finally, a sour cream/garlic/red wine vinegar based dressing, which you add the juice of the roasted beets in order to create that stunning color. Not overly creamy, and just tangy enough.

As I mentioned, I used Lundberg Farms organic California jasmine rice (a long grain), which I tend to use more often in grain salads compared to brown rice. Mainly because when refrigerated, brown rice becomes a bit tougher, whereas white rice stays soft. Lundberg Family Farms is my go-to source for grains because they don’t just grow typical conventional rice. It’s grown with concern for the environment, via Certified Organic and Eco-Farmed techniques. They treat the soil, air, and water as important resources, respecting the delicate balances of nature.

If you have other grains leftover from another meal, by all means use them in this beet salad recipe. One thing to keep in mind though – you want separate, intact grains that hold onto their starch, so make sure they aren’t overcooked. This way they’ll absorb dressing properly and won’t release the starch into the rest of the salad.

Salad of Radish, Carrot and/or Beet tops with Vermouth Vinaigrette

This is one of our favorite vinaigrettes, adapted from our favorite cookbook, Private collections. Our spinach salad with toasted almonds is hugely popular when dressed with this vermouth vinaigrette. This dressing is super flavorful and a wonderful accompaniment to all the peppery, grassy and more bold flavors of radish, carrot and beet greens. You can keep the salad to purely tops from these vegetables, or use them as an accompaniment in a lettuce salad.


  • about 1 pound greens- any combinations of radish, carrot, beet or lettuce. Remove any tough stems or central veins. Washed and dried.
  • 1/4 cup sliced carrots or radishes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons vermouth
  • 2 teaspoons dijon mustard
  • 2 teaspoons soy sauce
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup grapeseed, olive or salad oil
  • optional accompaniments- tomatoes, toasted almonds, walnuts, croutons


  1. In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments
  2. In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
  3. Toss into greens, then top with accompaniments.

Spicy Beet-Green Crostini Recipe


  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon red chile pepper flakes, or to taste
  • 2 large cloves garlic, chopped finely
  • 12 ounces beet greens or Swiss chard, trimmed, and cut into in ¼-inch strips
  • 1/4 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 baguette, cut on a bias into ¼-inch-thick slices

Step by Step

  1. Heat a large, heavy-bottomed skillet over high heat. Add the oil, red pepper flakes, and garlic. Sauté for 1 minute. Add the beet greens and sauté for 4-5 minutes until all the juices have evaporated and the greens turn dark green, tossing from time to time. Add the salt and freshly ground pepper, to taste. Toss well and remove from heat.
  2. Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Set 2 crostini on an individual plate and serve warm.

Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens


  • 4 medium beets with tops, beets peeled and sliced 1/4 inch thick, and beet greens washed, stemmed, and thinly sliced
  • 4 tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 lb. pizza dough (white or whole wheat), at room temperature
  • All-purpose flour, as needed
  • Cornmeal, as needed
  • 4 oz. goat cheese, softened
  • 1/3 cup chopped dried figs
  • 4 thin slices provolone (about 3 oz.)

Step by Step

  1. Prepare a high gas or charcoal grill fire.
  2. In a medium bowl, toss the beets with 2 tsp. of the oil and a light sprinkling of salt and pepper. In another medium bowl, toss the beet greens with the remaining 2 tsp. oil and a light sprinkling of salt and pepper.
  3. Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, quarter the dough. Working with 1 piece at a time, stretch or roll each piece of dough into a rustic 12ࡩ-1/2- to 4-inch oval. If the dough resists stretching, let it rest for a few minutes while you work on the other pieces. Transfer to large cornmeal-coated rimmed baking sheets.
  4. Grill the beets, covered and turning once, until tender and spotty brown on both sides, 8 to 10 minutes. Return the beets to their bowl and set aside.
  5. Reduce the grill heat to medium low (or let the fire die down). Arrange the pizzas on the grill perpendicular to the grate. Cover and grill, moving them around as needed to ensure even cooking, until the bottoms are spotty brown, 2 to 4 minutes. Return the crusts to the baking sheets grilled side up. Spread each with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, and figs. Top with the provolone, breaking it into pieces so that most of each pizza is covered. Return the pizzas to the grill, cover and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted, 2 to 3 minutes longer, Transfer the pizzas to a cutting board, cut into pieces, and serve.
Serving Suggestions

Serve these individual pizzas with a mini antipasto platter of grilled red peppers, olives, and marinated artichoke hearts.

nutrition information (per serving):
Calories (kcal): 540 Fat (g): 23 Fat Calories (kcal): 210 Saturated Fat (g): 10 Protein (g): 21 Monounsaturated Fat (g): 7 Carbohydrates (g): 68 Polyunsaturated Fat (g): 1 Sodium (mg): 1070 Cholesterol (mg): 35 Fiber (g): 3

Simple and Delicious Beet Greens

Don’t throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!


  • 2 bunches beet greens, stems removed
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • salt to taste
  • freshly ground black pepper to taste
  • 2 lemons, quartered

Step by Step

  1. Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot serve with lemon wedges.


Sweet Pickled Beets

From Superior Seasons (chqs to:Belluz Farms)

My stepmother used to make this when I was a kid, and now I carry on the tradition. Everyone who tastes them, loves them!
Source: My Stepmom (Entered by Joanne Gascon-Poulin)
Serves: Depending on how many beets you decide to cook up

  • 1 10 quart pot beets of any sort
  • 6 cups Vinegar
  • 9 cups Water
  • 4.5 cups Sugar
  • 6 TBSP Pickling Spice

Step by Step Instructions

  1. Fill a 10 quart pot with beets and cover with water. Boil with the skins and 1″ of the ends on so they don’t bleed. Cook to the texture of that of potatoes for a potatoe salad.
  2. In a separate pot Mix: 6 cups of vinegar, 9 cups of water, 4.5 cups of sugar, 6 Tbsp of pickling spice (tied in a cheesecloth.) Simmer for 45 min.
  3. When the beets are ready, put rubber gloves on, peel the skins, cut the ends off, and cut into bite size chunks & put into hot sterilized canning jars. Then pour the vinegar brine over top and remove the bubbles and seal.

Swedish Pickled Beets

From Athens Locally Grown

<p>Variations of this colorful side dish or salad are popular throughout Scandinavia. This is how my 90-year-old Swedish mother makes pickled beets to this day. The chilled beet slices are delicious in a sandwich instead of cucumber pickles. They also make a beautiful presentation alternated with sliced hard boiled eggs.
Source: My mother, Vivian Erickson Rittenhouse (Entered by Janice Matthews)
Serves: 2-6, depending on how much you eat!


  • 1/2 head of cabbage
  • 2 medium raw beets
  • 2 carrots
  • 1/2 red onion
  • 1/4 cup fresh flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor, with the slicing disc in place, process the cabbage and transfer to a large bowl. Install the shredding disc and process the carrots and beets and transfer to the bowl. Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.

Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve.

3 tablespoons olive oil
3/4 pound russet potatoes, chopped
2 1/2 cups chopped green cabbage
1 large onion, chopped
8 cups or more canned vegetable broth
6 beets, peeled and chopped
1 cup drained chopped tomatoes
1 tablespoon lemon juice
low fat sour cream
chopped fresh parsley
lemon wedges

Heat oil in heavy large pot over medium high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes.

Add broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups soup in blender, return to remaining soup in pot if desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice, season with salt and pepper.

Ladle soup into bowls. Top with dollop of sour cream, sprinkle with parsley. Serve passing lemon wedges.

How to Cut Cabbage for Slaw

Depending on the equipment you have available, there are two options for chopping the cabbage.

Either way, you’ll first remove any wilted outer leaves. Then use a large, sharp knife to slice the cabbage in half through the core. Cut each half again so there are four chunks of cabbage. Next, slice off the white core.

  1. If using a knife, place the flat edge of the cabbage on the cutting board. Use your non-dominant hand to stabilize the cabbage while thinly slicing the it using your dominant hand.
  2. For more thinly sliced cabbage, you can use a mandolin (we didn’t find it necessary). Adjust blade to desired thickness (based on personal preference). Secure cabbage with the safety guard and slide along the blade to shred. For added safety, you can wear cut-resistant, food grade kitchen gloves.

Once the cabbage is chopped, you’ll massage it to help it soften. The thinner the cabbage is chopped, the less massaging is needed for tender slaw.

Perhaps my favorite part about this salad — aside from how quick and easy it is to prepare — are the FLAVORS.

Lime juice and zest add brightness and acidity, cumin powder adds smokiness, maple syrup a touch of sweetness, garlic powder a hint of garlic, and salt rounds everything out.

The result is a refreshingly delicious, smoky, tangy slaw that’s perfect for adding to just about any dish!

We hope you LOVE this cabbage slaw! It’s:

Quick & easy
& Versatile!

Veg-Friendly Red Beet and Cabbage Borscht Recipe with Crème Fraîche

Borscht is a traditional Ukrainian soup dish that has a beet base and can be served either hot or cold. It&aposs a delicious and colorful light lunch or snack that will infuse you with the detoxifying properties inherent in beets and cabbage. Instead of using an animal-based broth, this recipe using a vegetable broth and nixes the oils in order to highlight the flavor of the vegetables and other ingredients. Enjoy!

What I love most about this recipe is its color. So even if you aren&apost the kind of person who craves soup, just one look at this one and you&aposll feel like you are part of not only a culinary experience but also an artistic one!

Need more reasons to love this borscht recipe? The beet has natural liver-cleansing properties while cabbage may fight cancer.

Veg-Friendly Borscht


  • 8 cups vegetable broth
  • 4 large beets, peeled and cut into cubes
  • 2 large russet potatoes, peeled and cut into cubes
  • 2 cups thinly sliced red cabbage
  • 2 scallions, chopped
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper to taste
  • Crème fra໬he (or sour cream) for garnish
  • Fresh dill for garnish

In a large pot, add the vegetable broth, beets and potatoes. Bring to a boil and reduce to a simmer. Cover with a lid and cook for about 20-30 minutes or until the beets are cooked through and tender. Add the cabbage, scallions, vinegar, salt and pepper. Simmer for 20 more minutes without the lid. Remove from the stove and ladle the soup into a blender if you want a creamy, thin texture. Just make sure the soup has cooled a bit before mixing. Otherwise, serve it chunky and optionally serve with crème fra໬he. Garnish with fresh dill.

Russian Beet Salad with Sauerkraut – Vinegret

As red beet soup, cold beet salad is very popular in Russia and widely known around the world. Yes. We like rbeet in Russia and we eat it a lot.

Russian name of the salad is “vinegret”. But if be honest, “vinegret” is not Russian word at all. The French who ate the cold beet salad gave it the name. “Vinegret” came from the French word “vinaigre” – vinegar. It is because the salad has sour taste as contains fermented cabbage and cucumbers.

Vinegret is so popular here that we eat it both as the everyday meal and as a festive dish.


  • 2-3 medium beet
  • 1 big carrot
  • 1 big pickled cucumber and/or 10-14 ounces of sauerkraut (Some people like to use both sauerkraut and pickled cucumber for cooking vinegret. However, the real recipe tells us that we should use either fermented cabbage or pickled cucumber. Sauerkraut is a better choice because it is healthier. You also can use fermented radishes instead of pickled cucumbers.)
  • 3-4 medium potatoes
  • 7-14 ounces of canned peas
  • 1 medium onion
  • vegetable oil (sunflower or olive oil).

1. Boil potatoes, carrot and beet with their skins. Then remove the skins and chill the vegetables.

2. Cut your potatoes, carrot, beet and pickled cucumber (if you use it) into small cubes.

3. Chop your onion. And drain canned peas.

4. Should your sauerkraut be rinsed and drained if you use it? It depends on your taste and sourness of the fermented cabbage. If it is very sour for you rinse it well. If you think you sauerkraut is not excessively sour do not rinse it. In the latter case, you can add a little sauerkraut juice in your salad.

How to Make Beet Salad

  • Prepare. Measure, chop and prepare all the ingredients. You may prepare the beets in advance.
  • Make the dressing. Whisk the dressing ingredients in a bowl.
  • Assemble. Toss the dressing with the rest of the ingredients.
  • Serve. Serve in individual plates, or family-style so everyone can help themselves.

Can you make a beet salad in advance?

Yes. Once you&rsquove pre-cooked and frozen them, you can simply thaw out the portions you need. As for the dressing, you can mix it up ahead, and shake well just before using. Prepare the rest of the salad ingredients and assemble right before serving.


There are so many ways to switch up this classic! For instance, use feta instead of goat cheese.

Add your favorite nuts like pistachios, walnuts, and almonds. Fruits like apples, cherries, and raisins do a great job of intensifying the natural sweetness of this recipe.


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