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Recipe by Kiki Fisher

Beet Salad with Lemon Vinaigrette

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Beet Salad with Lemon Vinaigrette
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Ingredients

Beet Salad

  • 3 medium beets (regular, golden, or both – you can also use Gefen Organic Beets and skip steps 1–3)

  • 16 ounces chopped romaine lettuce

  • 1/4 cup roasted slivered almonds

Lemon Vinaigrette

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

Prepare the Beets

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Wrap beets in aluminum foil and bake for one hour. Let cool.

3.

Once beets are cool enough to handle, peel and cut into eighths.

Prepare the Vinaigrette

1.

In a serving bowl, combine all vinaigrette ingredients.

Prepare the Salad

1.

Add lettuce, almonds, and prepared beets to the serving bowl. Toss with vinaigrette and serve.

Tips:

If you won’t be serving the salad right away, store vinaigrette separately and add to salad just before serving.

Recipe tags

beet salad beets kiki fisher kosher for passover lemons Pesach vinaigrette
Beet Salad with Lemon Vinaigrette

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