Looking for more Rosh Hashana Recipes and Inspiration?Here are a few of my favourites:
- The best vegetarian Rosh Hashanah recipes
- Rosh Hashana menu, and my thoughts for the Jewish New Year
- How to decorate an intimate holiday table for a memorable experience
- Any of the 11 recipes in my Middle Eastern Small Plates E-book
- Almond apple cake with apple roses
- Enchanted rice with grapes, feta and pistachios, or the taste of teenage love
- Black eyed peas masabacha with tahini, tomatoes, garlic and hot peppers
- Roasted beet, apple and goat cheese salad with walnuts
Marinated beets and dill salad
This salad brings together the holy trinity of Eastern-European Jewish cooking: beets, dill, and sweet onion, binding them with a perfect, simple vinegary marinade. The recipe can easily be scaled up to feed more for a big dinner.
- Cook beets per your liking - roast them in the oven, each 3 drizzled with olive oil and wrapped in tin foil for about an hour, or boil them, unpeeled, for about 40 minutes to an hour (depending on size of beets), until they are easily poked through with a fork. Roasting preserves more nutrients, but I do find it's a bit more of a hassle. Let cool inside a closed plastic bag (to allow beets to sweat), and peel. You may need to help them with a paring knife.
- Chop beets to medium-sized, or small chunks. If using multi-coloured beets, keep the purple ones separate until the very last minute to preserve colour.
- Chop onion to small pieces and add to beets.
- Chop dill finely.
- Mix all other ingredients in a jar, shaking it to allow the ingredients to emulsify. Dress beets with marinade, and add the dill. Mix well to blend.
- Allow to rest in the fridge overnight, or even a couple of days. The beets will only get better with time (but no more than a week).
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Great recipes, Thank you,
You could bake your beets whole in foil. They are easily peeled after that.
I do! How long do you wait after removal from the oven before you try to peel them? That might be my problem. And I found that baking in groups of three (medium-sized beets) worked better than wrapping each beet in foil.
Ahh, the intricacies of beet baking. Sometimes I feel like I spend inordinate amounts of time thinking about things like this.
Donald McKenzie says
Interesting post and good recipe. I really liked the last line about celebrating new adventures with old traditions.
Also, glad to have discovered your website. Always nice to read local food blogging content.
Geo Peren says
Hi ! I KNOWWWWWW I will get yelled at for this butttttttttttttttttt:
as a legal resident of Ukraine (IMHO the BEST veggies on the planet) I have made Vinegrette and borscht from the Privoz market there in Odessa and also both from (yes) CANNED beets and the like
personally I have found virtually NO difference between using the two... yup....if ya dont believe me than ask my 50 or so Russian/Ukrainian friends there in the Tucson, AZ area... one of which Olya owns the European Market and she is from the Kiev Oblast... last party I had her comment was- George this is better than Kalina (the only Russian restaurant in Tucson) now closed.... Sorry but I just tried this because I didnt have the time to do it the old fashioned way and didnt have a 'Mandolin' to help- so i didnt spend hours chopping and chopping on a small warped wood cutting board when i was living in Ukraine... hence my inspiration back in the States. SOOOOOOOOOOOOOOOOOOOO, at least give it a try.... This also works for Olivier Salad as well... personally i can make Vinegrette in a few mins BUT and this is VERY VERY important: drain all of that american sugar/salt/chemistry 'liquid' out of any canned things you use thoroughly and wash and wash and wash. Again at least try it ! and with an email that contains the word 'chef' in it i got to live up to this, okay.... Spacibo/DYAKUYU and so on !!!
Oooh, I have to say I would have NEVER had the courage to use canned beets in my vinaigrette... But now that I think about it, I can't think of why not! Thanks for the inspiration - now I know what I'll do in a pinch 🙂