Shredded raw beets are tossed in lemon juice, sugar, and salt to yield a side salad or sandwich topping with a beautiful color and classic taste. You’ll want to put this salad together first thing in the morning to allow it time to marinate.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Combine all ingredients, mixing well.
Refrigerate for four to five hours prior to serving.
Notes:
For sweeter, crispier salad choose bunches with small beets.
Description:
Photography and Styling by Tamara Friedman
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