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Shared by Rottem Lieberson

Red Cabbage, Date, and Beet Salad

Yield: 4 to 6 servingsTime: 1 h 15 min

Shared by Rottem Lieberson

Red cabbage, date and beet salad in white bowl with gold serving utensils atop white patterned tablecloth.
Photographer: Penny de los Santos. Food Stylist: Judy Haubert. Prop Stylist: Mariana Velasquez.

Red Cabbage, Date, and Beet Salad

Yield: 4 to 6 servingsTime: 1 h 15 min

Family Journey

Tehran, IranSha’ar Haliyah (near Haifa), IsraelJerusalem
Tel Aviv

This recipe is Rottem Lieberson's own creation and comes from her cookbook.

Read more about Rottem's family in "A Persian Grandmother and Her Secret Rosh Hashanah Recipes" and try her recipes for olive salad with pomegranate, khoresh sib (lamb stew with quince and dried apricot), and ashe anar (pomegranate soup with meatballs).


  • 4 large beets
  • ½ red cabbage, cored and thinly sliced crosswise
  • 5 dried dates, pitted and thinly sliced lengthwise 
  • 1 jalapeño pepper, finely chopped (optional)
  • ⅓ cup fresh cilantro or scallions, finely chopped
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Juice from 1 lemon
SaladsRosh HashanahKosher for PassoverGluten FreeVegetarianVeganPareveMiddle East


  • Step 1

    Preheat the oven to 395 degrees. Meanwhile, line a baking sheet with parchment paper. 

  • Step 2

    Place the beets onto the baking tray and bake for about 40 minutes, until fork tender. Cool the beets for about 20 to 30 minutes until easily handled. Peel the beets and discard the peels. Julienne the beets, cutting them into 2 inch slices that are ⅛-inch thick.

  • Step 3

    Place the beets, cabbage, dates, jalapeño (if using) and cilantro or scallions, salt, olive oil and lemon juice into a bowl and mix well. Taste and adjust the seasoning as needed. Serve immediately.