Name: Beet Salad with Candied Nuts
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 1/2 cup Bartenura Balsamic Vinegar; freshly ground black pepper; Haddar Kosher Salt; 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

Beet Salad with Candied Nuts

Beets and tomatoes are a pairing that I enjoy often, and the sugared nuts really complete the dish by bringing out their sweetness.

Ingredients

Dressing

1/2 cup Bartenura Balsamic Vinegar
freshly ground black pepper
Haddar Kosher Salt
1/4 cup Gefen Mayonnaise
1/2 cup olive oil

Salad

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

Explore

beet salad beets candied nuts color gluten free kosher for passover naomi nachman Perfect for Pesach Pesach roasted Shabbos The Aussie Gourmet

Directions

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.

Tips:

Beets can be roasted ahead of time and stored in the fridge until you’re ready to make the salad.

Tips:

Add cubes of roasted beets to your favorite salads for extra flavor and texture.

Description:

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!

Explore

beet salad beets candied nuts color gluten free kosher for passover naomi nachman Perfect for Pesach Pesach roasted Shabbos The Aussie Gourmet

Ingredients

Dressing

1/2 cup Bartenura Balsamic Vinegar
freshly ground black pepper
Haddar Kosher Salt
1/4 cup Gefen Mayonnaise
1/2 cup olive oil

Salad

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

Directions

Step 1 - Prepare the Beets

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.

Step 2 - Assemble the Salad

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.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Beet Salad with Candied Nuts

Directions

Prepare the Beets

Assemble the Salad

Credits

Suggested Recipes

Explore

Tell Us How It Went: Share Your Experience

0 Comments

Your comment will be posted in a moment...