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Warm Balsamic Red Cabbage and Beet Salad

A mixture of red cabbage and freshly shredded beets combine with rich balsamic vinegar to create this warm summer salad – Warm Balsamic Red Cabbage and Beet Salad.

Balsamic Red Cabbage and Beet Salad

This recipe was created for a client, but all opinions are my own.

A few years ago, I planted rows of red cabbage in my garden. I remember watching the cabbages grow with interest. While my tomatillos, cucumbers for pickling and tomatoes produced big bounties, the red cabbage grew much slower and without the same zeal.

In the end, I had nine small cabbages, which I picked and used together — since one wasn’t enough to feed four people.

These days, I let the farmers do all the growing. And with summer fast approaching, that means that soon table upon table at our local farmers markets will be heaped with fresh red cabbages, big, round beets still dusted with the soil they came from and other veggies ripe for eating. I can hardly wait.

There’s nothing quite like the season’s freshest produce.

And this Warm Balsamic Red Cabbage and Beet Salad? It’s perfect for taking advantage of all the red cabbages and beets that will soon be ready for eating.

Red Cabbage

Making it is simple. First, you shred some fresh red cabbage. I like to cut my cabbage in quarters when shredding it, to create good size pieces that, when cooked, won’t require cutting to enjoy. Then you shred beets — one big one will do it, or a few smaller ones. A food processor fitted with a shredder attachment makes quick work of this.

Saute a little garlic, add the red cabbage and beets and then use a little water to make everything soften up. Finally, you add balsamic vinegar and let it cook down until it’s all saucy and perfect. All in all, this is ready in less than 30 minutes. Just add your favorite foods off the grill, and you are ready for a delicious summer dinner.

Warm Balsamic Red Cabbage and Beet Salad

For this recipe, I used Pompeian Extra Virgin Olive Oil and Pompeian Balsamic Vinegar. Recently, I agreed to be a blog ambassador for Pompeian because I love their oil and vinegar products. Pompeian Balsamic Vinegar is aged in wooden casts, which gives it a rich, delicious flavor. I also love that Pompeian Balsamic Vinegar is naturally gluten-free, so my friends who have to avoid gluten can enjoy this with me.

I used regular Balsamic Vinegar, but Pompeian also makes White Balsamic Vinegar and Pomegranate Balsamic Vinegar. All three are sold for about $3.29 per 16 oz. bottle — which makes this a pretty affordable balsamic too.

Now, about this salad

Warm Balsamic Red Cabbage and Beet Salad

Warm Balsamic Red Cabbage and Beet Salad

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1 tbsp Pompeian Extra Virgin Olive Oil
  • 1-2 cloves garlic, , minced
  • 4 cups shredded red cabbage
  • 1 1/2 cups shredded fresh beet, (use a shredder attachment on your food processor)
  • 1/2 cup water
  • Kosher salt and pepper, , to taste
  • 1/2 cup Pompeian Balsamic Vinegar

Instructions

  1. Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
  2. Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.
  3. Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.
  4. Enjoy immediately.

Disclosure: I was compensated for creating this Warm Balsamic Red Cabbage and Beet Salad recipe, but all opinions are my own.

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Kathy

Wednesday 6th of January 2016

I am going to make your recipe today:) It looks so delicious and yummy, I love beets and red cabbage!!! My grocery stores salad bar has something similar to this but with ingredients that i cannot have so this will be perfect, thank you!!!

Lauren @ Healthy Delicious

Wednesday 4th of June 2014

This looks great! Red cabbage is so underrated. I'm totally impressed that you tried growing your own. I'm definitely happy to let the farmers do all the work. ;)

Sarah W. Caron

Monday 9th of June 2014

I totally agree!

Nutmeg Nanny

Wednesday 4th of June 2014

I love red cabbage soooooo much! It's the perfect balance of sweet and sour.

Sarah W. Caron

Monday 9th of June 2014

Me too!!

Ginny McMeans

Wednesday 4th of June 2014

My taste buds are singing. It sounds wonderful!

Sarah W. Caron

Monday 9th of June 2014

Thank you!!

Marjory @ Dinner-Mom

Tuesday 3rd of June 2014

I'd love to have this in place of cole slaw at my next picnic!

Sarah W. Caron

Monday 9th of June 2014

Great idea!