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Parve
Easy
6 Servings
Allergens 
No Allergens specified
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!
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
1/4 teaspoon Pereg Cumin
1/2 teaspoon salt
1/2 teaspoon Pereg Black Pepper
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Wrap each beet individually in a piece of foil and put them all into a 9×13-inch (23×33-centimeter) baking pan.
Bake for one hour and 20 minutes.
Let the beets cool for about 20 minutes. Peel and dice into small cubes.
In a bowl, combine the beets with the remaining ingredients. Mix and serve! Lasts in the fridge beautifully for up to a week.
Styling and Photography by Sina Mizrahi
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