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Thursday, August 22, 2013

Rosh Hashana Recipe- Roasted Beet Salad

Another flavorful food filled with symbolism for Rosh Hashana is beets. An easy way to serve beets is to simply open up a can of sliced beets. A little bit of lemon juice and a pinch of salt and you're good to go. If you have the time though, roasting fresh beets is worth the effort. Roasted beets are healthful, vibrant, and flavorful. Be prepared with gloves (unless you like bright fuschia hands).  Once the beets are roasted you can serve them hot or cold. Here's a favorite recipe in our house.
Roasted Beet Salad
8 medium beets
parsley (fresh or dried)
coarse black pepper ground
dash of salt
lemon juice and olive oil (equal parts, not too generous- a little goes a long way)

  • wash, lightly scrub, and trim off ends of beet (don't peel yet- peels will come off easily after roasting)
  • place beets in a 9x13 pan (lined with foil and covered tightly with foil)
  • bake at 425 for 35 to 50 minutes (beets are done when fork pierces flesh easily)
  • cool  beets and remove skins (be careful not to stain things with the vibrant beet juice)
  • cut beets into 1" chunks
  • toss beets with a dash of salt, ground pepper, fresh parsley, lemon juice, and olive oil
  • serve warm or cold
For more allergy friendly Rosh Hashana Recipes order "A Taste of Sweetness"

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