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Beet Salad with Candied Nuts


Beets and tomatoes are a pairing that I enjoy often, and the sugared nuts really complete the dish by bringing out their sweetness.


Prepare the Beets

1. Preheat the oven to 400°F degrees. Line a baking sheet with Gefen Parchment Paper; set aside.
2. Remove the tops and the root ends of the beets. Peel beets; cut beets into 1-inch chunks.
3. Place the cut beets on prepared baking sheet; toss with olive oil, salt, and pepper. Roast for 35–40 minutes, turning once or twice with a spatula, until beets are tender. Set aside to cool.


Beets can be roasted ahead of time and stored in the fridge until you’re ready to make the salad.

Assemble the Salad

1. Meanwhile, prepare the dressing. Place dressing ingredients into a bowl; whisk until the oil is incorporated. Add salt and black pepper to taste.
2. After beets have cooled, place them into a large bowl. Add tomatoes, parsley, scallions, nuts, and dressing. Toss to combine.


Add cubes of roasted beets to your favorite salads for extra flavor and texture.


Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!