Roasted Beet & Red Cabbage Salad
A vibrant and earthy salad featuring roasted beets and red cabbage, complemented by a bright, anti-inflammatory turmeric-orange dressing and crunchy walnuts, perfect for a healthy and colorful meal.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the diced beets and red cabbage wedges. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are lightly coated.
Spread the seasoned beets and cabbage in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
Roast for 25-35 minutes, flipping the vegetables halfway through, until they are tender when pierced with a fork and slightly caramelized at the edges. The exact time will depend on your oven and the size of your vegetable pieces.
While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, orange juice, ground turmeric, Dijon mustard, maple syrup (if using), and apple cider vinegar. Season with a pinch of salt and pepper to taste.
Once roasted, remove the vegetables from the oven and let them cool on the baking sheet for about 5-10 minutes. This allows them to firm up slightly and makes them easier to handle.
Transfer the slightly cooled roasted vegetables to a large serving bowl. Pour the turmeric-orange dressing over them and add the chopped toasted walnuts.
Gently toss everything together until the vegetables are evenly coated with the dressing. Taste and adjust seasoning if needed.
Serve warm or at room temperature as a vibrant side dish or a light main course.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the baking sheet: For truly roasted (not steamed) vegetables, ensure there's enough space between pieces. Use two sheets if needed.
- 2Toast walnuts for flavor: If your walnuts aren't pre-toasted, spread them on a separate small baking sheet and toast in the oven for 5-7 minutes alongside the vegetables, or in a dry skillet over medium heat until fragrant.
- 3Make ahead: The roasted vegetables can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Store the dressing separately and combine just before serving.
- 4Adjust sweetness/tanginess: Feel free to adjust the amount of maple syrup or apple cider vinegar in the dressing to suit your preference for sweetness or tang.
Adapt it for your goals.
Added Protein
Boost the protein by adding 1 cup of cooked chickpeas, crumbled feta cheese (if not vegan), or grilled chicken to make it a more substantial meal.
Nut & Seed SwapNut & Seed Swap
Substitute walnuts with pecans, almonds, pumpkin seeds, or sunflower seeds for a different texture and flavor profile.
Herbaceous TouchHerbaceous Touch
Incorporate fresh herbs like chopped dill, mint, or chives into the salad for an aromatic lift.
Why this is on our healthy list.
Rich in Antioxidants
Beets, red cabbage, and turmeric are packed with powerful antioxidants like betalains, anthocyanins, and curcumin, which help combat oxidative stress and inflammation in the body.
Excellent Source of Fiber
Both beets and red cabbage are high in dietary fiber, promoting digestive health, aiding in satiety, and helping to regulate blood sugar levels.
Heart-Healthy Fats
The olive oil and walnuts contribute monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health and brain function.
Frequently asked questions
Yes, you can roast the beets and red cabbage up to 2 days ahead and store them in an airtight container in the refrigerator. Prepare the dressing separately and combine everything just before serving for the best texture and flavor.
