Please enter the email you’re using for this account.
2 medium red beets
2 medium golden beets
2 ounces frisée lettuce
3 ounces baby arugula
1/2 cup grape tomatoes, halved
1/4 cup chopped pistachios
3 tablespoons Gefen Honey
2 tablespoons orange juice
1/2 cup olive oil
1/3 cup Tuscanini Balsamic Vinegar
2 teaspoons Haddar Dijon Mustard
1 teaspoon sugar
pinch salt
pinch black pepper
Preheat oven to 400 degrees Fahrenheit.
Wrap beets individually in foil and place on a baking sheet.
Roast for one and a half hours, or until fork-tender. Allow to cool
Using a sharp knife, peel beets over a piece of Gefen Parchment Paper (to avoid staining surfaces) and slice into 1/4 to 1/2 inch rounds or wedges.
In a small bowl, whisk together dressing ingredients.
Place arugula and frisée in a large bowl.
Add tomatoes to beets.
Pour vinaigrette over salad and sprinkle it with chopped pistachios.
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
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