Purple Gathering Salad

Purple Gathering Salad

4 min read
Purple Gathering Salad

Two purple worlds combine to create this beautiful salad.

One night; I added my lemon herb dressing to a head of cabbage my friend chopped. We tossed it with my favorite plant feta and this was the origin of the dish. I have since added steamed beets, sprouts, textured endive lettuce and toasted nuts. The flavors here are sweet, bold, tangy and herbal.

Whether I eat this salad room temperature or chilled in the fridge; it’s such a special one!

Cutting open a purple cabbage is like entering another world. I get lost in the folds and rivets of this wondrous vegetable. There is an incredible design that exists within every expression of nature. With it’s undeniable visual draw; it’s a food that hits the heart. How lucky we are to have such food.

Stay tuned for my fermented purple cabbage recipe – which is loaded with probiotics, antioxidants and promotes a healthy gut. The ruby purple beet adds a beautiful texture to this salad, balancing out the crispy purple cabbage. These two really make a powerful duo.

I’m going to be adding an entire video and entry on the proper techniques to soaking nuts, seeds, legumes and beans. Pecans are easy to prepare the night before with an overnight soak.

Check out the notes to see the step by step. This salad pairs swelling with mediterranean dishes, plant bowls and as a burger filling.

I hope you enjoy this purple bowl of love!

Purple Gathering Salad

Print Recipe
Two purple worlds combine to create this beautiful salad.
Course Salad
Keyword Beets, Cabbage
Servings 3 Large


  • 2 large purple beets
  • 1 large purple cabbage, sliced thin
  • 1 cup sprouts of choice ( I used )
  • 7 oz pecans, soaked and toasted * see notes
  • Plant feta, to your liking *
  • Everyday lemon herb dressing , to your liking *


  • Steam your beet(s) – Fill a pot with enough water to just reach the bottom of your insert steamer rack, boil, place beets whole on rack, reduce heat to simmer, cover with a lid and let steam for 30-45 minutes (until they can be easily pierced with a fork)
  • If you do not have a steamer, you can boil the beets in lightly salted water for 20-40 minutes (until they can be easily pierced with a fork)
  • When your beets are ready, remove from heat, allow to cool and peel off the skin
  • Chop your beets to your liking – i like them a bit irregular and chunky
  • Chop your cabbage into thin long pieces
  • Toss cabbage and beets into a large serving bowl
  • Drizzle on everyday lemon herb dressing and feta – toss/ mix to combine – it will become creamy and beautiful!
  • Top with pecans and sprouts
  • Serve room temperature or chilled


Beet Greens Talk:
Chop your beet tops from the beet and place in water, like a floral arrangement, until you eat them in the day
Beet greens are great steamed, sauteed, blanched + more
My favorite way to enjoy beet greens is by a quick blanch and saute. To do this:
Add enough water to a pot  to cover the beet greens – boil the water 
Place chopped beet greens in the boiling water and ‘blanch’ for about 1 minute 
Strain the greens 
To a skillet add a bit of plant butter or olive oil, and heat on low-medium flame
Saute in the greens with a bit of chopped garlic, red chili flakes and lemon – for a few minutes
Serve warm!
Pecans work especially well for this recipe
Soak your nuts before use! This reduces the anti-nutrients and improves digestibility.
For pecans, you can drop them into a stainless steel bowl and cover with enough water to cover by 2 inches. Drop in a pinch of salt or two and let sit overnight to soak. Rinse and rain in the morning and use in your yummy salad. 
To toast your soaked nuts – make sure they are well drained and patted dry. Then preheat your oven to 300 degrees. Toss your nuts in a bit of olive oil and lay flat on a baking tray (can be parchment paper lined). Bake for 15 minutes, remove from heat, toss around then back in oven for an additional 15-20 minutes. Ready to serve!
Virgin Cheese and Vromage house my two favorite plant fetas. Stay tuned for my personal plant feta recipe! There are usually a few different brands of plant feta at your local market, as well. 
For this recipe I, used 1 serving of the lemon herb dressing (as detailed in the recipe)

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