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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
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. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
4 medium red beets or Gefen Organic Beets (if using, skip to step 3)
4 medium oranges
2 cups spring mix greens
1 cup pomegranate seeds
2 tablespoons freshly squeezed orange juice
3 tablespoons Kedem White Wine Vinegar (you can sub with lemon juice if you don’t use vinegar on Rosh Hashanah)
2 tablespoons Gefen Honey
1 tablespoon finely minced shallots
salt, to taste
pepper, to taste
1/2 cup grapeseed oil
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.
Photography: Moishe Wulliger Food Styling: Renee Muller
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