Be sure to use Granny Smiths or some other very tart apple to keep the sweet beets in check.

It's always best to wear food-safe gloves when prepping raw beets.

This salad can be refrigerated for up to 2 days.


1 medium (12 ounces) beet, trimmed, peeled and cut into chunks

2 medium (a scant 1 pound) Granny Smith apples, cored and cut into chunks

1/2 head (about 12 ounces) green cabbage, cored

3 tablespoons champagne vinegar

1 tablespoon agave syrup (or honey, for non-vegans)

1 tablespoon Dijon-style mustard

1/4 teaspoon salt

1/4 cup extra-virgin olive oil

Leaves from 10 stems flat-leaf parsley, coarsely chopped, for garnish ( 1/2 cup packed)

Use a box grater or a food processor fitted with a shredding disk to coarsely shred the chunks of beet and apples, transferring them to a large stainless-steel mixing bowl as you work.

If you're using a food processor, switch to a slicing disk to thinly slice the cabbage; the yield should be 2 packed cups. (Alternatively, use the large-holed side of a box grater or cut the cabbage by hand.) Add it to the bowl.

Whisk together vinegar, agave syrup, mustard and salt in a liquid measuring cup or small bowl. Whisk in the oil to form an emulsified dressing. Pour the dressing over the beet-cabbage mixture and toss to coat thoroughly. Transfer the salad to a serving bowl and sprinkle the parsley over it all. Cover and refrigerate for up to 2 days. Serve chilled. Makes 5 cups (6 to 7 servings)

Recipe adapted from "Big Vegan" by Robin Asbell (Chronicle, November 2011).