Roasted Beet and Purple Cabbage Salad with Citrus Vinaigrette

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

A vibrant salad featuring earthy roasted beets and crunchy purple cabbage, dressed in a tangy citrus vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 65 minutes, pairs beets, purple cabbage, extra virgin olive oil 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 210 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: 50 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Wash and scrub 3 medium beets, wrap individually in foil, and roast on a baking sheet for 45-50 minutes until tender when pierced with a fork. Let cool, then peel and dice into 1/2-inch cubes.
  2. Step 2: In a large bowl, combine 2 cups shredded purple cabbage and the roasted diced beets.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and slightly thickened.
  4. Step 4: Pour the citrus vinaigrette over the beet and cabbage mixture, tossing gently to coat evenly.
  5. Step 5: Sprinkle 1/3 cup toasted chopped walnuts, 1/4 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley over the salad just before serving for added texture and flavor.

Frequently asked questions

How long does Roasted Beet and Purple Cabbage Salad with Citrus Vinaigrette take to make?

Total time is about 65 minutes (15 min prep + 50 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 Roasted Beet and Purple Cabbage Salad with Citrus Vinaigrette?

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 beets from drying out.

Can I substitute ingredients in Roasted Beet and Purple Cabbage Salad with Citrus Vinaigrette?

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 Roasted Beet and Purple Cabbage Salad with Citrus Vinaigrette 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 Roasted Beet and Purple Cabbage Salad with Citrus Vinaigrette vegetarian?

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

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