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This cabbage and beet salad is worth discovering. Ittastes a little like marinated cabbage salad (a type of sauerkraut), witha little sweetness from the beets. And it’s so colorful!Thenatural hue will surprise and intrigue your dinner guests, especially if they aren’t from Eastern Europe where beets are used in strange and delicious ways.
My mom grows these gigantic cabbages in her yard – I mean twice the size of my head! So ofcourse you’ll find plenty of cabbage recipes on my blog. We lovecabbage raw, marinated, pickled, stuffed, braised, you name it!It’sbased on a recipe shared by one of my lovely readers, Vika(I love it when you all write in with your cool recipes!).
Cabbage and Beet Salad Ingredients:
2 medium cabbages (5-6 lb total)*see note on cabbage in notes below
3medium beets (1 lb)
3large garlic cloves
Marinade Ingredients:
2 cups filtered water
1 1/4 cup oil (I used light olive oil)
1 cup white vinegar
1 cup of granulated sugar
2 Tbsp sea salt (best if it’s not iodized)
How to Make Cabbage Salad with Beets:
1. In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool toroom temperature.
2. Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to yourmixing bowl.Finely dice garlic cloves and add them to the mixing bowl.
3. Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to anAC vent.
4. Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for abouta week. Pairs well with steak and mashed potatoes
Cabbage and Beet Salad Recipe
Author: Natasha of NatashasKitchen.com
Cook Time: 5 minutes mins
Total Time: 5 minutes mins
Ingredients
Servings: 1 1/2 Liters
Salad Ingredients:
- 2 medium heads of cabbage, 5-6 lb total
- 3 medium beets, 1 lb
- 3 large garlic cloves
Marinade Ingredients:
- 2 cups filtered water
- 1 1/4 cup oil, I used light olive oil
- 1 cup white vinegar
- 1 cup of granulated sugar
- 2 Tbsp sea salt, best if it's not iodized
Instructions
In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.
Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.
Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.
Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for about a week.
Notes
*When buying cabbage, buy light in color and NOT bright green (the light color indicates that it is a “late” in the year cabbage which works best for this recipe). The ones at the farmers market in Fall are best. Also, avoid using aluminum for the marinating process.
- Full Nutrition Label
- Nutrition Disclosure
Course: Salad
Cuisine: Russian, Ukrainian
Keyword: Cabbage and Beet Salad
Skill Level: Easy/Medium
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Thank you Vika for sharing this wonderful recipe with us! Keep ’em coming! 😉
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let them cool. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make the dressing.
How to cut beets for salad? ›
How to Cut Beets
- Cut off the root end and the stem end using a Hardy Slicer.
- Peel the skin using a Vegetable Peeler or Paring Knife.
- Place the beet flat side down on the cutting board and cut into slices of desired thickness.
- Stack the slices to cut into planks.
- Cut the planks crosswise to dice.
1 serving of beetroot salad contains 52 Calories. The macronutrient breakdown is 78% carbs, 6% fat, and 15% protein. This is a good source of potassium (11% of your Daily Value) and vitamin c (31% of your Daily Value).
Why do you put vinegar in beets? ›
Pickled beets are roasted, skinned, and fresh beets that are covered in a hot, sweet, and salty vinegar brine to help preserve their shelf-life. The incredible flavors that come from the combination of sweet, earthy beets and brine are nothing short of delicious.
What makes beets taste better? ›
Roasting beets deepens their natural sugars while tempering bitterness. Bake whole, wrapped beets at 400°F for 60-75 minutes until easily pierced by a fork. Allow to cool before peeling and juicing. Incorporating roasted beets creates a smoother, mellower, almost nutty-flavored blended juice.
What brings out the flavor of beets? ›
Pair them with bright, fresh flavors- By adding vinegar, lemon juice, fresh herbs, tangy cheese or yogurt to your dish, you will help balance the flavor. This is why you commonly see roasted beets and goat cheese together.
Is it okay to eat beets every day? ›
Can you eat beets everyday? It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.
Is it better to roast or boil beets for salad? ›
My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.
Should I peel beets before? ›
Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.)
How do you keep beets from bleeding in salad? ›
Add lemon or vinegar for vibrant beets
A simple trick to prevent your beets from bleeding color, according to The Spruce Eats, is to add a tablespoon of lemon or vinegar to the boiling water.
Beetroot is a calorie-efficient, nutrient-rich food. It may be a crucial component of a diet plan for losing weight. Due to its high fibre and low-calorie content, beetroot may help with weight loss in part. Fibre can aid in slowing digestion and help you feel fuller for longer.
What to pair with beet salad? ›
Roasted Beet Salad Serving Suggestions
This beet and goat cheese salad is a perfect side dish for any fall or winter meal. You could enjoy it for lunch with a bowl of potato leek or butternut squash soup or serve it for dinner with pasta, risotto, pizza, or polenta.
Can diabetics eat beet salad? ›
Are beets okay for a diabetes diet? Beets make a great addition to a diabetes diet not only because they are low in calories, but also since one cooked cup contains only 13g carbohydrate. Rich in fibre they can also help prevent surges in blood sugar levels.
Is beetroot salad good for you? ›
Health benefits of beets include more stamina during exercise, heart disease and stroke prevention, and lower blood pressure. You can roast, grate, or put them into soups and salads. If you're prone to kidney stones or gout, avoid beets or limit how much you eat.
Is beet root better raw or boiled? ›
You can even enjoy them raw, either sliced thinly or grated. Choose beets that feel heavy for their size with fresh, unwilted green leafy tops still attached, if possible. Because dietary nitrates are water-soluble, it's best to avoid boiling beets if you'd like to maximize their nitrate content.
Can you eat raw beetroot? ›
You can also eat beetroot raw, peeled and grated into salads and slaws, or finely shaved as a 'carpaccio'. Wash and trim the leaves to use in salads and or as a garnish.
