Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
A twist on the classic, using roasted beets instead of boiled beets.
4 medium beets, peeled and sliced thinly
salt, to taste
Pereg Pepper, to taste
Gefen Olive Oil, to drizzle
1 white onion, sliced in half moons
1/4 cup sugar
1/4 cup Tuscanini Lemon Juice
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place beet slices in a single layer on the prepared baking sheet. Sprinkle with salt and pepper and drizzle with olive oil.
Bake 20 minutes. Let cool.
In a bowl, mix roasted beets with onions, sugar, and lemon juice.
Photography by Chay Berger
Styling by Nina Braun
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation