Wrap beets in foil and bake until tender (about 1 1/2 hours). Cool and peel beets, cut into thin strips and place into a bowl.
Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seed (optional).
Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
Arrange cabbage around edge of platter. Mound beets in center. Garnish with parsley and serve.