Roasted Beet & Cabbage “Slaw” Salad
Roasted Beet & Cabbage “Slaw” Salad is a colorful medley of sweet roasted beets, crunchy cabbage, and vibrant carrots, all tossed together in a zesty dressing. This salad is the perfect addition to any gathering, providing a delightful crunch and an explosion of flavors that will impress your guests. Ideal for meal prep or special occasions, this dish is as nutritious as it is beautiful.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 medium fresh beets (about 300g)
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1 small red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil with a drizzle of olive oil and roast for 45-60 minutes until tender. Let cool before peeling and cubing.
- In a pan over medium heat, add 1 tbsp olive oil and sauté shredded cabbage for about 5-7 minutes until wilted but still crunchy.
- Stir in carrots and red onion; cook for an additional 3-4 minutes.
- In a small bowl, whisk together remaining olive oil, cider vinegar, honey (or maple syrup), salt, and pepper.
- Combine the roasted beet cubes with the sautéed mixture and drizzle dressing over everything. Toss gently to coat.
- Serve immediately or refrigerate for up to three days.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize by adding nuts for crunch or feta cheese for creaminess. Swap green cabbage with red cabbage or use different vinegars to vary the flavor profile.