Borscht-Inspired Roasted Beet and Cabbage Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining the earthiness of roasted beets with crisp cabbage and a tangy vinaigrette, inspired by Eastern European flavors. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs medium (about 450g) beets, shredded green cabbage, small, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Wash and peel 3 medium beets, then cut into 1-inch cubes. Toss with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 35-40 minutes until tender and edges caramelize.
  2. Step 2: While beets roast, combine 2 cups shredded green cabbage, 1 small thinly sliced red onion, and 2 tbsp chopped fresh dill in a large bowl.
  3. Step 3: In a small bowl, whisk together 3 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp black pepper, and remaining 1/2 tsp salt until emulsified.
  4. Step 4: When beets are roasted and slightly cooled, add them to the cabbage mixture and pour the vinaigrette over. Toss gently to coat all ingredients evenly.
  5. Step 5: Sprinkle 2 tbsp toasted sunflower seeds on top just before serving for a nutty crunch.

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Frequently asked questions

How long does Borscht-Inspired Roasted Beet and Cabbage Salad take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Borscht-Inspired Roasted Beet and Cabbage Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (about 450g) beets from drying out.

Can I substitute ingredients in Borscht-Inspired Roasted Beet and Cabbage Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Borscht-Inspired Roasted Beet and Cabbage Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Borscht-Inspired Roasted Beet and Cabbage Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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