Beet, Cabbage and Apple Salad


  • 2 Tablespoons olive oil
  • ½ yellow onion, diced
  • ½ head green cabbage, thinly sliced
  • 3 apples, diced
  • 5 beets, roasted, peeled and diced*
  • 1 bunch Italian parsley, leaves only


  • 2 Tablespoons Dijon mustard
  • 3 ounces apple cider vinegar
  • zest from one orange
  • 2 ounces honey
  • 12 ounces olive oil
  • 1 teaspoon salt
  • 2 Tablespoon caraway seeds


  1. Sauté the onion and oil over medium heat. Add the cabbage and cook until soft. Add the apples, cooking for 2 more minutes.
  2. Combine all vinaigrette ingredients in a small bowl and whisk until well mixed.
  3. Add the beets and parsley to the sauté pan. Toss and cook until heated through.
  4. Pour the vinaigrette over the salad while in the pan. Cook for 1 minute.
  5. Serve warm.

*Chef’s note: To roast the beets: wash and trim off tops, wrap each beet individually in aluminum foil. Bake in a 425-degree oven for 45-50 minutes until beets are tender.

Yield: 8 side portions