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Parve
Easy
3 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This pretty, roasted root veggie and caramelized leek salad is perfect for Rosh Hashanah, especially with a sprinkling of pomegranate over the top.
1/2 package Gefen Organic Beets, finely diced
4 large carrots, peeled, sliced and lightly boiled (until tender, not mushy)
1 bunch of leeks
1 teaspoon kosher salt
1 teaspoon brown sugar
pomegranate seeds
baby spinach
1/3 cup fresh lemon juice or Tuscanini Lemon Juice
4 tablespoons Gefen Extra-Virgin Olive Oil or avocado oil
1 tablespoon pomegranate syrup
1 to 2 teaspoons Pereg Sweet Paprika
2 teaspoons Pereg Cumin
1 teaspoon sumac
1 cup chopped fresh cilantro or parsley, cleaned well
2 teaspoons Himalayan sea salt
Remove the root and dark green sections of leek. Slice in half and then slice thin. Soak or wash thoroughly.
Coat a pan with two to three tablespoons light oil and turn heat on low. Add leeks, kosher salt, and brown sugar, and cover. Stir periodically for 20 minutes, adding small amounts of water to avoid burning. When translucent, shut off heat.
Combine leeks with diced beets and sliced carrots in a bowl.
Combine dressing ingredients in a separate container. Pour dressing over the vegetables and let marinate for a short while before the meal.
Place all ingredients on a bed of baby spinach and sprinkle pomegranate seeds on top.
Sponsored by Gefen
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