If you ask me, earthy beets and crunchy cabbage are a match made in heaven.
This simple side salad brings together sweet roasted beets and crisp red cabbage with a bright, zesty dressing. Fresh cilantro and lemon juice add a nice kick, while chopped dates give you little bursts of sweetness.
A minced jalapeño brings just enough heat to keep things interesting without overwhelming the other flavors. It all comes together in one bowl for an easy dish that feels special.
It’s a fresh, colorful salad that works great alongside grilled chicken or fish, perfect for when you want something light but satisfying.
Why You’ll Love This Red Cabbage and Beet Salad
- Naturally healthy and nutritious – Packed with beets and red cabbage, this salad gives you a good dose of vitamins and fiber without any heavy dressings or processed ingredients.
- Simple, wholesome ingredients – You only need a handful of fresh vegetables and pantry staples to make this colorful salad come together.
- Perfect balance of flavors – The sweetness from the dates pairs nicely with the earthy beets and tangy lemon dressing, while the optional jalapeño adds a little kick if you want it.
- Great for meal prep – This salad actually tastes better after sitting for a few hours, making it ideal to prepare ahead for lunches or potlucks throughout the week.
What Kind of Beets Should I Use?
You can use either fresh beets or pre-cooked beets for this salad, though fresh will give you the best flavor and texture. If you’re going with fresh, look for beets that are firm and smooth without any soft spots or wrinkles. Both red and golden beets work great here, though red beets will give your salad that classic deep purple color. If you’re short on time, the vacuum-sealed pre-cooked beets from the grocery store are a solid option – just skip the roasting step and dice them up. When handling fresh beets, wear gloves or be prepared for some temporary staining on your hands.
Options for Substitutions
This salad is pretty forgiving when it comes to swapping ingredients:
- Beets: Fresh beets are best here, but if you’re short on time, you can use pre-cooked vacuum-packed beets from the store. Just skip the roasting step and dice them up. Golden beets work great too if you want a milder, slightly sweeter flavor.
- Red cabbage: Green cabbage can step in if that’s what you have, though you’ll lose some of that pretty purple color. Napa cabbage works too, but slice it a bit thicker since it’s more delicate.
- Dates: No dates? Try dried cranberries, raisins, or chopped dried apricots for that touch of sweetness. You might want to add a tiny pinch of sugar if using cranberries since they’re a bit tart.
- Cilantro: If cilantro isn’t your thing (some people really can’t stand it), fresh parsley or mint make nice alternatives. Scallions work well too and add a mild onion flavor.
- Lemon juice: Lime juice or apple cider vinegar can replace lemon juice in equal amounts. Red wine vinegar works too, though it’ll give the salad a slightly different tang.
Watch Out for These Mistakes While Cooking
The biggest mistake when making beet salad is not cooking the beets long enough, which leaves them hard and difficult to chew – they should be tender enough to pierce easily with a fork, which usually takes 45-60 minutes of roasting or boiling depending on their size.
Another common error is slicing the cabbage too thick, making the salad tough and hard to eat, so aim for paper-thin slices using a sharp knife or mandoline for the best texture.
Don’t skip letting the salad sit for at least 15-20 minutes before serving, as this resting time allows the salt and lemon juice to soften the cabbage and helps all the flavors blend together.
If you’re adding the jalapeño, taste a small piece first since heat levels can vary wildly – you can always add more, but you can’t take it out once it’s mixed in.
What to Serve With Red Cabbage and Beet Salad?
This salad is pretty hearty on its own, but it pairs really well with grilled chicken or fish if you want to make it a full meal. The earthy beets and crunchy cabbage also work great as a side dish for roasted pork chops or lamb, since the lemon dressing cuts through richer meats nicely. If you’re keeping things vegetarian, try serving it alongside some warm pita bread and hummus, or toss in some chickpeas or feta cheese to bulk it up. For a lighter option, this salad is perfect next to a simple grain bowl with quinoa or farro.
Storage Instructions
Store: This salad actually gets better after sitting for a bit! Keep it in an airtight container in the fridge for up to 4 days. The flavors really meld together nicely, and the cabbage softens just enough while still keeping its crunch.
Make Ahead: You can prep this salad a day or two in advance, which makes it perfect for meal prep or potlucks. Just wait to add the cilantro or scallions until right before serving so they stay fresh and bright. The beets will continue to color everything a gorgeous pink, so don’t worry if it looks even more vibrant after a day.
Serve: Give the salad a good toss before serving since the dressing tends to settle at the bottom. If it seems a bit dry after storage, just drizzle a little more olive oil and lemon juice to freshen it up.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-420
- Protein: 6-8 g
- Fat: 7-9 g
- Carbohydrates: 80-95 g
Ingredients
- 1 tbsp olive oil (I use Kirkland extra virgin)
- 1 jalapeño pepper (finely minced)
- 1 lemon (juiced)
- 1/3 cup cilantro (I prefer fresh-picked for best flavor)
- 5 dried dates (pitted and chopped)
- 1 tsp salt
- 1/2 red cabbage (thinly sliced)
- 4 large beets (roasted until tender)
Step 1: Roast and Cool the Beets for Optimal Texture
- 4 large beets
Preheat your oven to 395°F.
Place the whole large beets on a baking tray and roast them for approximately 40 minutes, or until they are tender when pierced with a fork.
Once cooked, allow the beets to cool completely for 20 to 30 minutes, which makes them much easier to peel and handle.
I always make sure they’re cool, as peeling hot beets is a messy endeavor!
Step 2: Prepare All Fresh Ingredients and Aromatics
- 1 jalapeño pepper
- 1/3 cup cilantro
- 5 dried dates
- 1/2 red cabbage
While the beets are cooling, prepare the remaining fresh ingredients.
Thinly slice the red cabbage, ensuring uniform pieces for a pleasant texture in the salad.
Finely mince the jalapeño pepper, removing seeds if you prefer less heat, and finely chop the cilantro.
Pit and chop the dried dates, which will add a lovely sweetness and chewiness to the salad.
Step 3: Assemble and Dress the Salad for Vibrant Flavor
- 4 large beets
- 1/2 red cabbage
- 5 dried dates
- 1 jalapeño pepper
- 1/3 cup cilantro
- 1 tbsp olive oil
- 1 lemon
- 1 tsp salt
Once the beets are cool, peel them (the skins should slip off easily) and then slice them into bite-sized pieces.
In a large bowl, combine the sliced beets, red cabbage, chopped dates, minced jalapeño, and cilantro.
Drizzle with olive oil and fresh lemon juice, then sprinkle with salt.
Toss everything gently to ensure all ingredients are evenly coated and the flavors meld together.
For the best flavor, I like to serve this salad immediately after mixing.
Simple Red Cabbage and Beet Salad
Ingredients
- 1 tbsp olive oil (I use Kirkland extra virgin)
- 1 jalapeño pepper (finely minced)
- 1 lemon (juiced)
- 1/3 cup cilantro (I prefer fresh-picked for best flavor)
- 5 dried dates (pitted and chopped)
- 1 tsp salt
- 1/2 red cabbage (thinly sliced)
- 4 large beets (roasted until tender)
Instructions
- Preheat your oven to 395°F. Place the whole large beets on a baking tray and roast them for approximately 40 minutes, or until they are tender when pierced with a fork. Once cooked, allow the beets to cool completely for 20 to 30 minutes, which makes them much easier to peel and handle. I always make sure they're cool, as peeling hot beets is a messy endeavor!
- While the beets are cooling, prepare the remaining fresh ingredients. Thinly slice the red cabbage, ensuring uniform pieces for a pleasant texture in the salad. Finely mince the jalapeño pepper, removing seeds if you prefer less heat, and finely chop the cilantro. Pit and chop the dried dates, which will add a lovely sweetness and chewiness to the salad.
- Once the beets are cool, peel them (the skins should slip off easily) and then slice them into bite-sized pieces. In a large bowl, combine the sliced beets, red cabbage, chopped dates, minced jalapeño, and cilantro. Drizzle with olive oil and fresh lemon juice, then sprinkle with salt. Toss everything gently to ensure all ingredients are evenly coated and the flavors meld together. For the best flavor, I like to serve this salad immediately after mixing.
