Quick Beet and Cabbage Salad

Serves 4

Beets provide sweetness and red cabbage contributes crunch to this vibrantly purple-red salad studded with dried dark sweet cherries and roasted salted sunflower seeds.

Prep: 10 minutes

Total: 10 minutes

• 1 package (8 ounces) refrigerated cooked baby beets; or 1 can (15 ounces) whole beets, drained
• 1 bag (10 ounces) shredded red cabbage
• ⅓ cup finely chopped shallot
• ½ cup Whole30-compliant dried dark sweet cherries, chopped
• ¼ cup roasted salted sunflower seeds
• ¼ cup chopped fresh parsley
• 3 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• ¼ cup extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Slice the beets and cut into thin strips. Combine the beets, cabbage, shallot, cherries, sunflower seeds, and parsley in a large bowl. Drizzle with both of the vinegars and toss to coat. Drizzle with the olive oil, sprinkle with the salt and black pepper, and toss again. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.