Marinated Beet and Cabbage Salad

Marinated Beet and Cabbage Salad

I found this recipe on Bon Appetit’s website a few years ago and have tweaked it just a bit.

You’re making two salads independently then combining them. When plating, my preference is to make a ring of the cabbage mixed with spring mix, then put the beets in the center of the plate so the beets don’t bleed all over the cabbage.

This salad is best if the veggies are allowed to sit for a few hours up to overnight. As usual, choose organic whenever possible.

  • 2 beets
  • 1⁄4 cup sherry vinegar
  • 2 tablespoons Dijon mustard
  • 3 tablespoons Organic Olive Oil
  • 1⁄2 teaspoon Sea Salt or Himalayan Salt
  • 1 cabbage
  • 1⁄4 cup apple cider vinegar
  • 1 tablespoon liquid sweetener
  • 2 tablespoons Organic Olive Oil
  • 1 tablespoon fresh dill

For the beets
If you have a good processor with the shredding disk that’s the best way to grate the beets.
Beets are difficult and a mess to grate on a box grater, needless to say what your hands look like from holding all those beets.
When using the food processor, make sure to cut the beets to fit into the small shoot. Easy breezy.
Remove the grated beets from food processor and put into a bowl.

For the cabbage
Take your small head cabbage or 1⁄2 large head cabbage, and quarter, cor and shred as finely as you can, and put into a bowl.
A handful or two of spring mix mixed in to the cabbage after it’s marinated.


In a small bowl, whisk together the 2 tablespoons sherry vinegar, 1 tablespoon Dijon mustard, 3 tablespoons olive oil and salt to taste. Mix with the beets. I use tongs to mix the marinade with the beets so my hands don’t look well, all bloody.

Mix the marinade in a bowl: 1⁄4 cup apple cider vinegar, 1 tablespoon either agave or coconut nectar, 2 tablespoons olive oil and the mint or dill. Mint or dill is optional but they do add a little extra something, something to the flavor or the dish.
Toss the marinade with the cabbage and allow to sit for a few hours.

Stir the separate salads.
About every 20 minutes or so give the beets and cabbage a stir, using two separate pairs of tongs, one for the beets, one for the cabbage, so you don’t get the red beet color all over the cabbage.

To serve
Toss the cabbage salad with a handful or two of baby salad greens. Put the cabbage salad on the plate first and top with the beets.


Variations on a theme:

  • Spice the salad up with a bit of cayenne or chipotle powder in the marinades. Or maybe a hit of shiricha.
  • I often add some sweet pea shoots to the salad at the end.
  • Try using some toasted sesame oil instead of olive oil. Makes it incredibly yummy.
  • Use red beets and gold beets together. They meld into a lovely color.

Adapted from a Bon Appetit recipe