As soon as the leaves turn, I start craving this dish. The flavors, the color…really everything about this winning combo of vegetables makes me have all the fall feels. I shared a version of this beet cabbage slaw a few years ago, but the photos weren’t great, and I didn’t have the recipe down to a science like I do now! So today I’m happy to present you with this new and improved Sweet and Tangy Beet and Cabbage Slaw.
I’m slightly obsessed with beets. I could eat a whole tray of them when they’re diced and roasted. I even like ’em raw! Good thing they are so nutritious. Just one medium beet has 7% of the daily value for potassium.
Why is that important, you ask? Well, when we eat a diet rich in potassium, we are more likely to have lower blood pressure and a healthier heart. Beets also have a large amount of nitrates, compounds that can signal our blood vessels to relax and dilate, which in turn also leads to decreased blood pressure.
So, it’s fitting that beets, with all of their potassium and nitrates, are bright red in color–just like our hearts!
If you’re new to the beet train, this slaw is a great way to give them a try. Shredded apples, dried cranberries, and sherry vinaigrette help subdue and complement the classic earthy taste of beets. This dish is also a wonderful addition to any Thanksgiving or holiday spread. Your guests will be drawn to the beautiful color!
Beet and Cabbage Slaw
Sweet apples and dried cranberries complement earthy beets in this delicious slaw. Top with homemade sherry vinaigrette for a tasty dish that will look beautiful on your Thanksgiving or holiday table.
For the slaw:
- 3 medium beets
- 4 cups shredded cabbage red or green, or mixed
- 1 apple shredded
- 1 cup dried cranberries unsweetened (if you can find them)
For the sherry vinaigrette dressing:
- 1 shallot diced
- 1 tbsp dijon mustard
- 3 tbsp sherry vinegar can sub red wine vinegar
- 1 lemon juiced
- 6 tbsp olive oil extra virgin
Preheat the oven to 400 degrees. Trim and scrub beets. Brush each beet with a drizzle of olive oil. Wrap each beet in aluminum foil. Roast beets for 45 minutes to 1 hour, until tender. Remove from oven, open up foil and let cool.
While the beets are roasting, prepare the dressing. Combine shallot, mustard, vinegar, and juice of 1/2 the lemon in a small bowl or dressing jar, and let this mixture sit for ~15 minutes. Add the olive oil and whisk/shake until well combined.
In a large bowl, combine the shredded cabbage, shredded apple, and dried cranberries. Using a cheese grater, shred the beets over the mixture. They should shred very easily. (You can use this same method to shred the apple). Top with the sherry vinaigrette, and mix until combined. Drizzle with juice of the last 1/2 of the lemon.
You can serve immediately, or put this in the fridge for 30 minutes to an hour, and serve cold. Enjoy!
What’s your favorite way to eat beets?!
Have a healthy and happy week!