Marinated Beet and Cabbage Salad

Marinated Beet and Cabbage Salad

red beet salad on a blue earthenware plate with a edge that fades to black
Easy | 30 MIN prep, a few HRS or overnight to marinate | 4 to 6 Servings

I found this recipe on Bon Appetit’s website a few years ago and have tweaked it just a bit. It’s always a favorite for The Nourishing Well staff and clients. The salad keeps well for a week or more in the fridge and the flavors just get better and better. I usually keep the beets and the cabbage

separate and only combine them when I’m ready to eat. Sometimes I just want the cabbage, sometimes the beets, sometimes together

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 medium beets, peeled and grated
  • ¼ cup sherry vinegar
  • 2 tablespoons Dijon mustard
  • 3 tablespoons organic olive oil
  • Salt to taste
  • ½ head medium cabbage, cored and shredded
  • ¼ cup apple cider vinegar
  • 1 tablespoon liquid sweetener such as agave or coconut nectar
  • 2 tablespoons organic olive oil
  • 1 tablespoon fresh dill or mint
  • A handful of baby arugula or spring mix


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 shoot. Easy breezy. Remove the grated beets from the food processor and put them into a bowl.


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. Tongs work well for this.


    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 of the dish. Toss the marinade with the cabbage and allow to sit for a few hours.

    Stir the separate vegetables 

    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 arugula or baby salad greens. Put the cabbage salad on the plate first and top with the beets.


    Adapted from a Bon Appetit recipe