Although it may not feel like it in New England, spring is on the way! I promise! We will do our best to pack the sunshine with us and bring it up the coast on our drive. I wanted to make a salad for Passover because all of the traditional vegetable dishes are so heavy, especially when you are already eating a huge meal. Having a lighter additional to the meal can really help brighten your palate and keep everything tasting fresh and new as you eat. When thinking about what I wanted to make as a Passover salad, I knew that it would have to include beets. I know that you either love beets or think they taste like dirt, but almost everyone in my family really loves them. Ryan is the only man I know that orders beet salad everywhere we go. I think they are just delicious, with a sweet, earthy taste, that is so addicting. The sweet flavor can only be replicated by roasting them yourself. No cheating with something out of a can! I’ve combined sweet beets with the flavors of Passover- apples and walnuts- for a crunchy and refreshing salad that is just to die for. You’ll be making it all spring and summer long.
Makes: 6 servings
Prep Time: 1 hour Total Time: 1 hour 15 minutes
3 large beets (keep the beet leaves)
8 cups mixed greens
1 avocado, small dice
1/3 cup walnuts, roughly chopped
1 apple, cored and chopped
2 tbs sunflower seeds
For Vinaigrette:
1 small shallot, minced
1 tbs honey
1/4 cup red wine vinegar
1/4 cup olive oil
salt and pepper to taste
- Preheat the oven to 400 degrees.
- I prefer to use gloves when working with beets so that my hands don’t turn pink. Rinse the beets off and scrub them with a food brush to remove excess dirt. Cut the stem from the top and cut the beet greens away from the stem. Reserve for the salad. Rinse the beets, pat them dry, and put them in foil. Drizzle a little bit of olive oil over the top and roast for 35-45 minutes, or until they are tender with a fork. Remove from the oven and let cool to room temperature.
- While the beets are roasting, make the vinaigrette by whisking the shallot, honey, and vinegar together in a small bowl. Add the oil in a steady stream, whisking while you add it, to create a nice emulsion. Season to taste with salt and pepper. For a slightly sweeter vinaigrette, use apple cider vinegar.
- When the beets are cool enough to touch, cut them into medium-sized segments.
- Toss the ingredients of the salad together and lightly drizzle with the dressing. Serve immediately.
One Year Ago Today: Spicy Sweet Potato Wedges with Maple Dipping Sauce
Other Basic Beet Recipes:
Cooking In Red Socks 