Rosh Hashanah Recipes
|Roasted Beet Salad with Garlic Almond Dressing|
This Roasted Beet Salad is served with a tangy Mediterranean dressing inspired by a Greek Skordalia recipe I learned during travels. I just fell in love with the creamy sauce. It makes everything from pita chips to grilled vegetables taste better! Plus, beets are a great source of phytonutrients that support anti-oxidant, anti-inflammatory and detoxification properties.
Roasted Beet Salad
6 baby beets or 1 bunch fresh regular beets, tops sliced off ½-inch above stem
Preheat oven to 350°F.
Garlic Almond Dressing
3 slices rustic white bread, soaked in filtered water then squeezed dry with paper towels
Place the rustic bread slices into a food processor. Add red wine vinegar, garlic, lemon juice and pulse to thoroughly combine ingredients. Add salt, white pepper and almonds. Blend. While food processor runs on low speed, drizzle in olive oil until the mixture's consistency is creamy. Taste and adjust seasonings to your preference. Makes 2 cups. Dressing can be stored in an airtight container for approximately 5 days.
KosherEye is aware that many do not use almonds at Rosh Hashanah. For those readers, save this delicious recipe for Sukkot.