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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
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. When the beets are cool enough to handle, slip off the skins.
Can I use cabbage instead of lettuce in salad? ›
Cabbage is a great all-around vegetable that has many culinary uses. Finely sliced cabbage is a deliciously fresh and crunchy substitute for lettuce. A little bit of Cabbage goes a long way so it is a very economical vegetable.
What goes well with beetroot? ›
Ingredients. Sweetness often craves tart companions and beetroot is no different. Pairing beetroot with acidic components like red wine vinegar or citrus fruits like oranges can work beautifully. These can amplify its rich depth.
How many calories are in a beet salad? ›
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).
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.
How long does beet salad last in fridge? ›
How to Store Beet Salad. Cooked beets will last for three to five days in the refrigerator. Store them in an airtight container or heavy-duty aluminum foil for best results. To freeze beets for salad, store them (cubed or whole) in a freezer-safe container or bag for up to eight months.
Which is healthier lettuce or cabbage? ›
Both cabbage and iceberg lettuce are good sources of nutrients. However, cabbage contains significantly more vitamins and minerals than iceberg lettuce, including vitamins C and K, folate, and potassium ( 1 , 2 ). In particular, green cabbage is packed with antioxidants, including polyphenol compounds and vitamin C.
Can I eat raw cabbage for weight loss? ›
Vegetables are crucial for weight loss, especially cruciferous vegetables like cabbage. These vegetables are low in calories and fibre-rich, making them a fantastic addition to a weight-loss diet. Cabbage, in particular, is a powerhouse of nutrients that can aid weight loss.
What should you not take with beetroot? ›
Beetroot juice is rich in nitrates, which might negatively interact with certain blood pressure-lowering medicines, leading to a severe drop in blood pressure.
What makes beetroot taste better? ›
Try marinating them with citrus zest, garlic, scallion, vinegar, and again, plenty of salt. "Beets need a sharp, strong note," he explains, to both counteract and complement their muted, dirt-like undertones.
Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.
Are beets OK for weight loss? ›
Because beets are high in fiber and low in calories, they may help increase weight loss when added to a healthy diet. Each cup of beets will fill you up with 3.8 grams of fiber and only 59 calories. Once you learn how to cook beets, you can throw a handful of these tasty treats into any meal!
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.
How healthy is beet salad? ›
For the Salad
Beets are an incredibly nutritious ingredient, meaning beet salads are good for you. They taste earthy with a hint of sweetness and are rich in vitamin C, fiber, and folate. Beet lovers rejoice with my Beet Hummus. Arugula.
What is the best way to eat beetroot raw or cooked? ›
Here are five of our favorite ways to eat beets.
- Raw! – Yes, beets are quite good raw. ...
- Roasted with goat cheese. – The classic, all-time favorite preparation. ...
- In a salad. – Beets make a good complement to other salad staples. ...
- Pickled! – Pickled beets are just marvelous. ...
- As dessert.
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.
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.
