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Recipe by Leah Hamoui

Bomb Beet Salad

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Bomb Beet Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Paleo - Low Fat - Low Carb - No Refined Sugar

Adding the golden beets really takes the beet game to another level. The onion gives a punch of flavor, and this salad is always a winner, plus the health benefits are through the roof!

Ingredients

Bomb Beet Salad

  • 2 medium-size red beets

  • 2 golden beets

  • 3/4 cup mini red onions, sliced very thinly

  • juice of 1/2 lemon (fresh makes a big difference in this salad)

  • 1 tablespoon Gefen Olive Oil

Directions

Prepare the Bomb Beet Salad

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Wrap each beet individually in a piece of foil and put them all into a 9×13-inch (23×33-centimeter) baking pan.

3.

Bake for one hour and 20 minutes.

4.

Let the beets cool for about 20 minutes. Peel and dice into small cubes.

5.

In a bowl, combine the beets with the remaining ingredients. Mix and serve! Lasts in the fridge beautifully for up to a week.

Credits

Styling and Photography by Sina Mizrahi

Recipe tags

beet salad beets easy prep Leah Hamoui Moroccan Shabbos simanim
Bomb Beet Salad

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