I love starting a Yom Tov meal with a plated appetizer. It gets people excited about the upcoming feast and makes the table look beautiful! The fact that this recipe is seasonal and incorporates some of the simanim is just a bonus. You can also plate this as individual salad portions, adding some sliced red onion and candied nuts, if you’d like.
Beet and Citrus Stacks
- Cooking and Prep: 1 h 20 m
- Serves: 6
Citrus Shallot Dressing
Prepare the Beet and Citrus Stacks
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Wash the beets well; wrap each beet individually in foil. Place on a baking sheet and bake until tender when pierced with a fork, about one hour. Remove from the oven; cool completely (do not unwrap).
When the beets have cooled, open the foil packets and remove the peels; they should slide right off . Slice the beets into 1/4-inch (2/3 centimeter) thick slices.
Cut the oranges at each end and trim off the peels. Slice oranges into 1/4-inch (2/3 centimeter) thick slices.
To make the dressing, place all the dressing ingredients except for the oil in a bowl and whisk to combine. Drizzle in the oil, while whisking continuously to emulsify.
To create stacks, alternately layer the beet and orange slices on a plate. Top each with half a cup greens and a handful of pomegranate seeds. Drizzle with citrus shallot dressing.
You may also use golden and/or candy cane beets, if desired, or use grapefruits instead of oranges. Try to find beets and oranges of the same circumference.
Photography: Moishe Wulliger
Food Styling: Renee Muller