Beet and Cabbage Salad

I can’t think of a better way to celebrate fall than incorporating seasonal textures, flavors and ingredients into evening meals. 

Today’s recipe for Beet and Red Cabbage Salad doubles up on nutrient-rich vegetables: pickled beets and sweet-and-sour red cabbage. Finish the dish with crispy tart apples and crunchy toasted pecans. 

Prep time is 15 minutes, cook time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store. 

Note: You may substitute pears for the apples or walnuts for the pecans. For added flavor and richness, sprinkle the finished salad with crumbled goat cheese or blue cheese. 

Beet and Red Cabbage Salad 

Makes 6 servings (about 3/4 cup each)

1 jar (16 ounces) picked beets, whole or sliced
1 jar (16 ounces) sweet-and-sour red cabbage
1/3 cup red currant jelly
1/4 teaspoon ground cloves
1/4 cup thinly sliced green onions
1 cup chopped Granny Smith apple (about 1 small apple)
1/2 cup chopped toasted pecans (see toasting instructions at end of article)
Salt and pepper, to taste

  1. Drain beets and cabbage, combining both liquids in a small bowl.
  2. Pour 1/2 cup of the combined liquids into a small saucepan; discard remainder. Add red currant jelly and cloves to saucepan; whisk to combine. Bring to a boil; reduce heat and simmer until liquid is thickened and reduced to 1/3 cup, about 10 minutes. Cool.
  3. Meanwhile, cut sliced beets in half (or whole beets into wedges). Toss beets, cabbage and green onions with cooled red currant dressing.
  4. Just before serving, stir in apple and pecans. Season to taste with salt and pepper. 

To Toast Pecans: In preheated 350°F oven, bake nuts in a single layer on a rimmed baking sheet until they’re fragrant, about 5 to 8 minutes. Remove from baking sheet; cool. 

Recipe and photo courtesy of Aunt Nellie’s