1. Steam or boil beets until fork tender, about 20 minutes. Strain and rinse under cold water to stop the cooking process.
2. While the beets are cooking, place the onion and apple cider vinegar in a bowl, mix well, and set aside to soak.
3. Combine the cabbage and parsley in a large bowl. Cut the beets into matchsticks and add to the cabbage and parsley.
4. Strain the vinegar from the onions into a small bowl. Add the onions to the cabbage and beet mixture. Add ¼ cup olive oil, orange zest, thyme leaves, sea salt, and honey to the vinegar and mix until well combined.
5. Pour the dressing over the cabbage and beet mixture and toss to evenly coat the vegetables. Top with blue cheese and bacon just before serving.

Source: Lani Jacobs-Banner