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Parve
Medium
8 Servings
Allergens 
3 Hours
Diets
Beets and tomatoes are a pairing that I enjoy often, and the sugared nuts really complete the dish by bringing out their sweetness.
1/2 cup Bartenura Balsamic Vinegar
freshly ground black pepper
1/4 cup Gefen Mayonnaise
1/2 cup olive oil
6 medium beets (Or skip the roasting and use Gefen Organic Beets. Cut beets into 1-inch cubes.)
1/4 teaspoon black pepper
1 teaspoon Haddar Kosher Salt
candied nuts (store-bought or homemade)
1 tablespoon olive oil
1/2 cup fresh parsley leaves, chopped
3 scallions, thinly sliced
1 cup cherry tomatoes, halved
Preheat the oven to 400°F degrees. Line a baking sheet with Gefen Parchment Paper; set aside.
Remove the tops and the root ends of the beets. Peel beets; cut beets into 1-inch chunks.
Place the cut beets on prepared baking sheet; toss with olive oil, salt, and pepper. Roast for 35–40 minutes, turning once or twice with a spatula, until beets are tender. Set aside to cool.
Meanwhile, prepare the dressing. Place dressing ingredients into a bowl; whisk until the oil is incorporated. Add salt and black pepper to taste.
After beets have cooled, place them into a large bowl. Add tomatoes, parsley, scallions, nuts, and dressing. Toss to combine.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
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