Slaws

Roasted Beet Slaw

Name: Roasted Beet Slaw
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 2 large beets (about 2 lbs); 1 small head of green cabbage (about 2 lbs); 1 small head of red cabbage (about 1 lb); 2 medium carrots (about 1 lb); 1 large onion (about 1 lb); 1/4 cup apple cider vinegar; 2 tbsp honey; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 1/4 cup chopped fresh parsley

By Tessa Calloway · June 19, 2026 · Slaws

Prep30 min

Cook45 min

Total75 min

Serves6

I still remember the first time I tasted a roasted beet slaw at a local farmer's market. The combination of the earthy sweetness of the beets, the crunch of the slaw, and the tanginess of the dressing was absolute perfection. Since then, I've been obsessed with recreating that magic in my own kitchen. After countless experiments, I'm thrilled to share my Roasted Beet Slaw recipe with you.

This recipe is perfect for anyone looking to add a pop of color and flavor to their meals. Whether you're a beet enthusiast or just looking to mix things up, this slaw is sure to become a staple in your household. The best part? It's incredibly easy to make and requires minimal ingredients.

As we dive into the recipe, I want to emphasize the importance of using fresh, seasonal ingredients. The beets, in particular, should be firm and free of blemishes. You can find them at your local farmer's market or most supermarkets. The slaw mixture can be made ahead of time, but I recommend dressing it just before serving to preserve the crunch.

What I love most about this recipe is its versatility. You can serve it as a side dish, add it to your favorite salads, or even use it as a topping for burgers or sandwiches. The possibilities are endless, and I'm excited to see how you choose to enjoy it.

So, let's get started and create this stunning Roasted Beet Slaw together! With its vibrant colors and explosive flavors, it's sure to become a favorite in your household.

Why You’ll Love This Recipe

This recipe is incredibly easy to make and requires minimal ingredients.
The Roasted Beet Slaw is perfect for adding a pop of color and flavor to your meals.
It's versatile and can be served as a side dish, added to salads, or used as a topping for burgers or sandwiches.
The recipe is budget-friendly and uses seasonal ingredients.
It's a great way to get your daily dose of vitamins and minerals from the beets and other vegetables.
The slaw can be made ahead of time, making it perfect for meal prep or large gatherings.

Why This Recipe Works

The key to this recipe lies in the balance of flavors and textures. The roasted beets provide a deep, earthy sweetness, while the slaw adds a refreshing crunch. The tangy dressing brings everything together, tying the flavors and textures into a beautiful harmony.

One of the most important techniques in this recipe is the roasting of the beets. By wrapping them in foil and roasting them at a high temperature, we can achieve a tender, caramelized exterior and a soft, velvety interior. This process enhances the natural sweetness of the beets, making them the perfect base for our slaw.

The slaw mixture itself is a masterclass in texture and flavor contrast. The combination of crunchy cabbage, carrots, and onions provides a delightful crunch, while the fresh herbs add a bright, freshness. The dressing, made with apple cider vinegar and a hint of honey, adds a tangy, slightly sweet flavor that ties everything together.

Ingredients You’ll Need

When it comes to the ingredients, we're keeping things simple and fresh. We'll be using a combination of roasted beets, crunchy slaw, and a tangy dressing to create our masterpiece. Be sure to choose firm, blemish-free beets and fresh, crisp cabbage for the best results.

A few shopping tips to keep in mind: look for beets that are heavy for their size and have a deep, rich color. For the slaw, choose a mix of green and red cabbage for a beautiful color contrast. Don't forget to pick up some fresh herbs, like parsley or dill, to add a bright, freshness to the dish.

2 large beets (about 2 lbs)Choose firm, blemish-free beets with a deep, rich color. You can use either golden or red beets, depending on your preference.
1 small head of green cabbage (about 2 lbs)Look for a firm, crisp head of cabbage with no signs of wilting or blemishes. You can also use a mix of green and red cabbage for a beautiful color contrast.
1 small head of red cabbage (about 1 lb)Choose a firm, crisp head of cabbage with no signs of wilting or blemishes. The red cabbage adds a beautiful pop of color to the slaw.
2 medium carrots (about 1 lb)Select carrots that are firm and free of blemishes. You can peel them if you prefer, but it's not necessary.
1 large onion (about 1 lb)Choose a firm, sweet onion with no signs of wilting or blemishes. You can use either yellow or red onion, depending on your preference.
1/4 cup apple cider vinegarApple cider vinegar adds a tangy, slightly sweet flavor to the dressing. You can also use white wine vinegar or balsamic vinegar as a substitute.
2 tbsp honeyHoney adds a touch of sweetness to the dressing, balancing out the tanginess of the vinegar. You can adjust the amount to your taste.
1 tsp Dijon mustardDijon mustard adds a creamy, slightly spicy flavor to the dressing. You can also use whole-grain mustard as a substitute.
1/2 tsp saltSalt enhances the flavors of the beets and slaw, and helps to balance out the sweetness of the honey. Use a flaky sea salt or kosher salt for the best results.
1/4 tsp black pepperBlack pepper adds a subtle kick to the dressing, and helps to tie the flavors together. Use freshly ground pepper for the best results.
2 tbsp olive oilOlive oil adds a rich, creamy texture to the dressing, and helps to bring the flavors together. You can also use avocado oil or grapeseed oil as a substitute.
1/4 cup chopped fresh parsleyFresh parsley adds a bright, freshness to the slaw, and helps to tie the flavors together. You can also use dill or basil as a substitute.

Equipment You’ll Need

Large heavy-duty sheet panSharp chef's knifeCutting boardInstant-read thermometerLarge bowlWhiskMeasuring cups and spoons

How to Make Roasted Beet Slaw

1
Preheat your oven to 425°F (220°C). Wrap the beets in foil and roast them for about 45-50 minutes, or until they're tender when pierced with a fork.
2
Remove the beets from the oven and let them cool. Once cool enough to handle, peel the beets and slice them into thin wedges.
3
In a large bowl, combine the sliced beets, green cabbage, red cabbage, carrots, and onion. Toss the slaw mixture to combine, making sure everything is evenly distributed.
4
In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Taste the dressing and adjust the seasoning as needed.
5
Pour the dressing over the slaw mixture and toss to combine. Make sure the slaw is evenly coated with the dressing.
6
Let the slaw sit at room temperature for at least 30 minutes to allow the flavors to meld together. This will help the slaw to develop a deeper, more complex flavor.
7
Just before serving, stir in the chopped fresh parsley. This will add a bright, freshness to the slaw and help to tie the flavors together.
8
Taste the slaw and adjust the seasoning as needed. You can add more dressing, salt, or pepper to taste.
9
Serve the Roasted Beet Slaw chilled or at room temperature. You can garnish it with additional parsley or a dollop of sour cream, if desired.
10
To store the slaw, cover it with plastic wrap or aluminum foil and refrigerate it for up to 24 hours. You can also freeze it for up to 2 months, but be sure to thaw it overnight in the refrigerator before serving.
11
To make the slaw ahead of time, prepare the beets and slaw mixture up to a day in advance. Store them separately in the refrigerator and combine them just before serving. This will help to preserve the crunch and flavor of the slaw.

Expert Tips

To get the most flavor out of your beets, roast them at a high temperature to caramelize the natural sugars.
Don't over-dress the slaw, as this can make it soggy and unappetizing. Start with a small amount of dressing and add more to taste.
Let the slaw sit at room temperature for at least 30 minutes to allow the flavors to meld together. This will help the slaw to develop a deeper, more complex flavor.
Use a variety of colors in your slaw to make it visually appealing. The combination of green, red, and gold will add a pop of color to your dish.
Don't be afraid to experiment with different ingredients and flavors in your slaw. Try adding some grated ginger or a squeeze of fresh lime juice to give it a unique twist.
To make the slaw more substantial, add some cooked chicken, salmon, or tofu. This will add protein and texture to the dish.
Consider making a double batch of the slaw and freezing it for later. This will save you time and effort in the long run, and ensure that you always have a delicious side dish on hand.
To add some crunch to the slaw, try adding some chopped nuts or seeds. This will add texture and flavor to the dish.

Common Mistakes to Avoid

Over-cooking the beets, which can make them mushy and unappetizing.
Not letting the slaw sit at room temperature for at least 30 minutes, which can prevent the flavors from melding together.
Over-dressing the slaw, which can make it soggy and unappetizing.
Not using a variety of colors in the slaw, which can make it visually unappealing.
Not experimenting with different ingredients and flavors, which can make the slaw boring and uninteresting.
Not making a double batch of the slaw and freezing it for later, which can save time and effort in the long run.

Variations and Substitutions

Add some grated ginger to the dressing for an Asian-inspired flavor.
Use different types of vinegar, such as balsamic or white wine vinegar, to change the flavor profile of the dressing.
Add some chopped nuts or seeds to the slaw for extra crunch and texture.
Use different types of cabbage, such as napa or savoy, to change the flavor and texture of the slaw.
Add some cooked chicken, salmon, or tofu to the slaw to make it more substantial.
Use different types of herbs, such as dill or basil, to change the flavor profile of the slaw.
Add some diced apples or pears to the slaw for extra sweetness and texture.

What to Serve With Roasted Beet Slaw

The Roasted Beet Slaw is a versatile dish that can be served in a variety of ways. You can serve it as a side dish, add it to your favorite salads, or use it as a topping for burgers or sandwiches. It's also a great addition to a charcuterie board or a buffet table.

Some other ideas for serving the slaw include using it as a topping for tacos or grilled meats, adding it to a bowl of soup or stew, or using it as a filling for stuffed bell peppers. The possibilities are endless, and I'm excited to see how you choose to enjoy it.

Serve the slaw as a side dish for grilled meats or vegetables.Add the slaw to your favorite salads for a burst of flavor and color.Use the slaw as a topping for burgers or sandwiches.Add the slaw to a charcuterie board or a buffet table for a delicious and easy-to-eat snack.

Make-Ahead, Storage, Freezing and Reheating

The Roasted Beet Slaw can be stored in the refrigerator for up to 24 hours. Simply cover it with plastic wrap or aluminum foil and refrigerate it until you're ready to serve. You can also freeze it for up to 2 months, but be sure to thaw it overnight in the refrigerator before serving.

To freeze the slaw, simply place it in a freezer-safe container or bag and store it in the freezer. When you're ready to serve, simply thaw it overnight in the refrigerator and give it a good stir before serving. You can also reheat it in the microwave or on the stovetop if you prefer a warmer slaw.

It's also a good idea to make a double batch of the slaw and freeze it for later. This will save you time and effort in the long run, and ensure that you always have a delicious side dish on hand. Simply thaw the slaw overnight in the refrigerator and give it a good stir before serving.

Frequently Asked Questions

What type of beets should I use for this recipe?

You can use either golden or red beets, depending on your preference. Both types of beets will work well in this recipe and will add a beautiful pop of color to the slaw.

Can I use pre-cooked beets for this recipe?

Yes, you can use pre-cooked beets for this recipe. Simply slice the beets and add them to the slaw mixture. Keep in mind that pre-cooked beets may not have the same level of flavor as roasted beets, so you may need to adjust the seasoning accordingly.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply prepare the beets and slaw mixture up to a day in advance and store them separately in the refrigerator. Combine them just before serving and adjust the seasoning as needed.

Can I freeze this recipe?

Yes, you can freeze this recipe. Simply place the slaw in a freezer-safe container or bag and store it in the freezer for up to 2 months. When you're ready to serve, simply thaw it overnight in the refrigerator and give it a good stir before serving.

What type of vinegar should I use for the dressing?

You can use either apple cider vinegar or white wine vinegar for the dressing. Both types of vinegar will add a tangy, slightly sweet flavor to the slaw. You can also experiment with other types of vinegar, such as balsamic or red wine vinegar, to change the flavor profile of the dressing.

Can I add other ingredients to the slaw?

Yes, you can add other ingredients to the slaw to make it more substantial or to change the flavor profile. Some ideas include cooked chicken, salmon, or tofu, diced apples or pears, or chopped nuts or seeds. Simply add the ingredients to the slaw mixture and adjust the seasoning as needed.

How long will the slaw keep in the refrigerator?

The slaw will keep in the refrigerator for up to 24 hours. Simply cover it with plastic wrap or aluminum foil and refrigerate it until you're ready to serve.

Can I make this recipe for a large group?

Yes, you can make this recipe for a large group. Simply multiply the ingredients accordingly and adjust the cooking time as needed. Keep in mind that the slaw may not keep as well if it's made in large quantities, so it's best to make it just before serving.

The Full Recipe

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