Directions

1. Strain the beets from the jar. (Don’t discard the juice.)

2. Place pickled beets in mixing bowl. Add the rest of the ingredients (except the whole glazed walnuts/pecans) and mix well.

3. Place the nuts in a preheated 350-degree-Fahrenheit oven for five to eight minutes before serving, then top the beets salad with the warm nuts.

Photography and styling by Charnie Kohn

1. Freeze the strained beets juice in an ice cube tray. Add one frozen beet juice cube to your fruit smoothie. Enjoy!

Tips: Try to strain and mix over a sink as beet juice likes to make a mess!

Recipe tags

Beets Gluten free Green onions Kosher for passover Nuts Pesach Pickled beets Root vegetables Salads Snaps Kosher Sponsored Spring onions Teen