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2 jars Gefen Pickled Beets
1 bunch fresh parsley, cleaned and finely chopped
4 scallions, chopped
juice of 1 lemon
juice of 1 lime
1 teaspoon Kedem Red Wine Vinegar
2 tablespoons Tuscanini Extra-Virgin Olive Oil
3 tablespoons Gefen Honey
6 pieces red radish, sliced
2 handfuls of glazed (or raw) walnuts, equal parts roughly chopped and whole
2 handfuls of glazed pecans (Chinese pecans), equal parts roughly chopped and whole
2 pinches cayenne pepper
Strain the beets from the jar. (Don’t discard the juice.)
Place pickled beets in mixing bowl. Add the rest of the ingredients (except the whole glazed walnuts/pecans) and mix well.
Place the nuts in a preheated 350-degree-Fahrenheit oven for five to eight minutes before serving, then top the beets salad with the warm nuts.
Photography and styling by Charnie Kohn
Freeze the strained beets juice in an ice cube tray. Add one frozen beet juice cube to your fruit smoothie. Enjoy!
Sponsored by Gefen
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