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.