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Roasted Beet and Pepita Winter Salad

Roasted Beet and Pepita Winter Salad


  • 1/2 small head of green cabbage, sliced very thin
  • 1/2 cup quick pickled sweet onion*
  • 6 beets, cubed and roasted
  • 2 cups large crumbles of ricotta salata cheese, or other nut or dairy cheese of choice
  • 1/2 cup raw pepitas (pumpkin seeds)
  • Your favorite vinaigrette


  1. In a large mixing bowl, toss the spinach and green cabbage until evenly mixed. Transfer to a large salad bowl or platter.
  2. Sprinkle the pickled onions evenly over the greens.
  3. Layer the roasted beets over the top, and finish with pepitas.
  4. Toss before serving and dress with your favorite vinaigrette.


  • *To quick-pickle your onions, slice them very thinly and place in a small bowl. Add enough white or apple cider vinegar to just cover the slices, and let soak for 15 minutes to 8 hours. The vinegar takes the bite out of onion and the longer you soak the onions, the milder they become. Drain thoroughly before using.


  • Recipe provided by Nora Schlesinger of A Clean Bake.

Nutrition Information

Per serving: 235 kcal cal., 15 g fat (6 g sat. fat), 392 mg sodium, 4 g fiber, 8 g sugar, 13 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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