Paleo Beet Salad with Cabbage and Pecans (Whole30, Vegan)
This healthy and flavorful Whole30 and paleo beet salad is tossed with cabbage slices and toasted pecans in a delicious balsamic vinaigrette. It's the perfect salad to eat on its own or to serve as a side!
Servings: 6 servings
Ingredients
- 1 lb beets about 4 small
- 4 cups thinly sliced cabbage about 1/2 medium head
- 1/3 cup raw pecans
- Chopped green onions for garnish
Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp dijon mustard
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 garlic clove minced
Instructions
- Scrub the beets and halve them. Place in a medium saucepan and cover with water.
- Heat over medium high heat until boiling, then reduce the heat to medium low to simmer for 30 minutes until fork tender.
- While the beets are cooking, heat a dry skillet over medium heat and toast the pecans for 4-5 minutes while stirring frequently. They should be browned and fragrant. Remove from heat and set aside.
- Make the balsamic vinaigrette by whisking all the ingredients together. Set aside
- Once the beets are done cooking, drain and cool (you can run them under cold water to speed up the process), then peel and cut into cubes.
- In a large mixing bowl, add the cabbage slices, beets, and toasted pecans.*
- Drizzle with balsamic vinaigrette and toss lightly. Top with green onions before serving.
Notes
*You can make this beet salad ahead of time, and the flavors will build more the longer it sits. If you do this, the one change I suggest is to wait to add the toasted pecans until serving time because they will lose their crunch if they sit in the salad for too long.
Nutrition
Serving: 1serving - makes 6 | Calories: 177kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 197mg | Potassium: 379mg | Fiber: 4g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 1mg