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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
I was shocked at how this dressing stayed bright green in the fridge for over a week! Matzah, salt, and avocado is always a great shidduch, and the salad is not too shabby either!
1 small golden beet, divided
1 beet, cut into small matchsticks, divided
1 sweet potato, finely cubed
1 red onion, finely chopped
Gefen Olive Oil, for drizzling
salt, for sprinkling
spinach leaves, or lettuce of your choice
toasted slivered almonds
3 avocados, cubed
1 shallot, chopped
3 tablespoons fresh lime juice or Heaven & Earth Lime Juice, divided
1/4 cup Gefen Mayonnaise (or homemade)
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup coarsely chopped fresh basil (optional)
1 tablespoon Baron Herzog Chenin Blanc or other dry white wine
1 tablespoon Manischewitz Honey or sugar
Blend avocado, shallot, one tablespoon lime juice, mayonnaise, salt, and pepper with the fresh basil if using. Set aside about half to use as a dip.
Blend the rest with the remaining two tablespoons lime juice, wine, and honey to use as a salad dressing.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Arrange the sweet potato cubes, half the beet sticks, and the chopped onion in a single layer on a baking sheet.
Drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes.
To serve: Plate spinach leaves and add roasted veggies. Sprinkle the raw beets on top and drizzle with dressing. Top with toasted almonds.
Photography: Moishe Wulliger Styling: Renee Muller
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