Rating: 5 stars
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“Cabbage is a hard sell on restaurant menus, so it’s very underutilized but a great vegetable,” says chef Craig Koketsu, of New York City’s Quality Bistro. “This salad is sweet, salty, savory, and acidic. It’s so dynamic when you’re eating it, even though it’s all red.” Though it stands alone on Koketsu’s menu, we’ve topped our version with hanger steak for a quick weeknight dinner. While the steak cooks, the cabbage and beets marinate in a tangy mixture of Champagne vinegar and horseradish. Bleu d’Auvergne cheese is worth seeking out for its mild flavor.

March 2021


Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel

Recipe Summary test

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Toss together beets and 1 tablespoon oil on a large rimmed baking sheet. Spread in an even layer. Cover tightly with aluminum foil.

  • Bake in preheated oven until fork-tender, 45 to 55 minutes. Uncover, and let cool slightly, about 10 minutes. Peel beets, and cut into quarters. Place beets in a large bowl; gently toss with cabbage, vinegar, horseradish, sugar, 1 tablespoon oil, and 1 teaspoon kosher salt. Set aside.

  • Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium-high. Pat steaks dry with paper towels; sprinkle evenly with 2 teaspoons kosher salt and 1/2 teaspoon pepper. Add steaks to skillet; cook, turning every 3 minutes to evenly brown all sides, to desired degree of doneness, about 12 minutes for medium-rare. Transfer to a cutting board, and let rest 10 minutes. Cut steaks in half.

  • While steaks rest, whisk together labneh, cheese, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon pepper in a small bowl until almost smooth. Spread labneh mixture on 4 plates; divide cabbage mixture and steaks among plates. Sprinkle with parsley and sea salt.

Make Ahead

Beets may be roasted up to 3 days in advance and stored in an airtight container in refrigerator.