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Here are the rest of my Rosh Hashana 5776 (woohoo!) salads/sides. In my cooking/hosting experience I have found that there are only two opinions about beet (or beetroots if you’re from the Commonwealth). You either love them or you completely despise them. I LOVE THEM. And I will continue to serve them despite all the haters out there. Also, as the title suggests and many people are already aware, there is definitely more than one way to cook a beet. You can either scrub them clean then boil them in a pot. Or you can cut them into wedges, wrap them in foil and bake them. Or you can wrap them in foil then bake them whole (best to stab with fork first). Or you can cut them into wedges, drizzle with olive oil, salt and pepper and bake  them uncovered. This time I baked them whole, and will be throwing them into salads and grainy sides throughout Shabbos and chag. Here are two ways to use them well, plus two other simanim salads.

Sweet Beet Wedges

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Cooked Beet(root) wedges or cubes

Dressing:

Equals parts Extra Virgin Olive Oil, Honey, White Vinegar and Soy Sauce plus a sprinkle of Salt and Pepper.

Mix together dressing ingredients and drizzle over Beets. I just ate a whole bowl of them. Enough said.

Baby Lettuce Salad with Roast Beet Wedges and Orange

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  • Baby Lettuce
  • Roast Beets
  • Fresh Orange Chunks (or Clementine/Mandarine wedges cut in half)
  • Peeled, chopped Cucumber
  • Toasted Pine Nuts

Dressing:

  • 1/2 cup Extra Virgin Olive Oil
  • 1-2 tblsp Honey
  • 1 large splash of Balsamic Vinegar
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 clove of crushed Garlic of 1 cube of Dorot Garlic

Toss together salad ingredients. Blend dressing. Pour over salad. Enjoy.

White Quinoa Salad with Dates, Chopped Cucumber and Toasted Pine Nuts

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  • 1 cup cooked Quinoa (1/2 cup raw)
  • 2 Dates, diced
  • 2 small Cucumbers (peeled and diced)
  • handful of toasted Pine Nuts

Dressing (same as above):

  • 1/2 cup Extra Virgin Olive Oil
  • 1-2 tblsp Honey
  • 1 large splash of Balsamic Vinegar
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 clove of crushed Garlic of 1 cube of Dorot Garlic

Mix together the dry ingredients. Blend/whisk/stir dressing together and toss with the salad. Serve cold. Or replace the Cucumber with chopped Celery and use as a filling for Stuffed Peppers or Zucchinis.

Baby Lettuce and Pomegranate Salad with Onion Vinaigrette

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  • Baby Lettuce
  • Pomegranate Seeds
  • Diced Cucumber
  • Toasted Pine Nuts or Sunflower Seeds

Dressing:

  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Shallot or one small Onion
  • 1 tspn Salt
  • 1/4 cup Vinegar (Balsamic preferred but can use White)

Toss together salad ingredients. Blend dressing. Pour over salad. Enjoy.

 

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