Roasted Beet & Red Cabbage Salad

Name: Roasted Beet & Red Cabbage Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 3 pcs beet (medium, peeled and cut into 1-inch cubes); 0.5 pcs red cabbage (small, thinly shredded); 2 tbsp olive oil; 1 pinch salt; 1 pinch black pepper; 2 tbsp orange juice (freshly squeezed); 1 tbsp lemon juice; 3 tbsp walnuts (roughly chopped, toasted); 2 tbsp parsley (fresh, chopped)

RATING

0.0/5

TASTE SCORE

8/10

Earthy roasted beets meet crisp, vibrant red cabbage in this stunning salad. Tossed in a bright citrus vinaigrette and finished with a sprinkle of toasted nuts and fresh herbs, it is as beautiful as it is delicious—a perfect side for any gathering or a light lunch on its own.

PREP

15m

COOK

35m

SERVES

1 CUP

165 cal

SERVINGS

INGREDIENTS

For 4 servings

3 pcsbeet · medium, peeled and cut into 1-inch cubes½ pcsred cabbage · small, thinly shredded2 tbspolive oil1 pinchsalt1 pinchblack pepper2 tbsporange juice · freshly squeezed1 tbsplemon juice3 tbspwalnuts · roughly chopped, toasted2 tbspparsley · fresh, chopped

NUTRITION · PER SERVING

165

CALORIES · 1 CUP

Protein4g · 10%

Carbs16g · 39%

Fat11g · 60%

Fiber5g

Sugar9g

Saturated fat1g

Cholesterol0mg

Sodium116mg

Potassium523mg

Phosphorus81mg

How we calculate →

METHOD · 7 STEPS

prep
Preheat the oven and prepare the beets.
1.Preheat the oven to 400°F (200°C).
2.Peel the beets and cut them into 1-inch cubes.
3.Toss the beet cubes with 1 tablespoon olive oil and a pinch of salt.
roast · ~35 min
Roast the beets until tender.
1.Spread the beets in a single layer on a baking sheet.
2.Roast for 30-35 minutes, flipping halfway, until fork-tender and slightly caramelized at the edges.
3.Remove from the oven and let cool slightly.
TIPThe beets are done when a knife slides through easily with no resistance.
prep
Prepare the red cabbage.
While the beets roast, remove any wilted outer leaves from the red cabbage, cut it into quarters, and thinly shred it. Place the shredded cabbage in a large mixing bowl.
roast · ~3 min
Toast the walnuts.
In a small dry pan over medium heat, toast the chopped walnuts for 2-3 minutes, shaking frequently, until fragrant and lightly golden. Remove immediately to a plate to stop the cooking.
TIPWatch the walnuts carefully—they can go from toasted to burnt in seconds.
mix
Make the citrus vinaigrette.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, orange juice, and lemon juice until well combined.
assemble
Assemble the salad.
1.Add the roasted beets to the bowl with the shredded red cabbage.
2.Pour the citrus vinaigrette over the vegetables and toss gently to combine.
3.Season with black pepper and toss again.
TIPToss gently so the beets don't break apart—you want distinct maroon-stained cabbage ribbons.
garnish
Finish with toasted walnuts and fresh parsley.
1.Scatter the toasted walnuts over the salad.
2.Sprinkle with chopped fresh parsley.
3.Serve immediately or let it sit for 10 minutes for the flavors to meld.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wear kitchen gloves when peeling beets to avoid staining your hands.
2
For even roasting, cut beets into uniform 1-inch cubes.
3
Shred cabbage as thinly as possible for the best texture contrast.
4
Let roasted beets cool slightly before tossing to prevent wilting the cabbage.
5
Toast walnuts in a dry pan and watch closely—they burn in seconds.
6
Assemble the salad just before serving to keep the cabbage crisp.
7
Leftovers keep well for 1 day; store dressing separately to avoid sogginess.