People are forever asking me where I get my recipes from. The truth of the matter is that Hashem has mercy on me and is the One who is constantly sending me new ideas and sources. This next salad comes from my mother, Mrs. Edith Shachter, who created it just recently, and I’m sure you will like it as much as we did.
Prepare the onion, leeks, peppers, beets, and fennel and cut them as directed. Put them all in a bowl and toss them together with the pepper, garlic powder, and olive oil.
Preheat the oven to 375 degrees Fahrenheit (190 to 200 degrees Celsius).
Layer the vegetable mix into a lined baking pan. Pour the wine over all. Bake this until the beets are softened, about 45 minutes. If the vegetables start to dry out, add in a bit more wine. Remove from the oven and let it cool. Place it in a plastic container with a lid to refrigerate until serving.
Toss together the greens and the red onion.
Divide the greens among the six salad plates; spoon the roasted beet mix on each plate. This does not need additional salad dressing as it is so tasty and healthy as is. If you really, positively MUST, then you can choose to drizzle a bit of olive oil and fresh lemon juice on your plate, but it really does taste wonderful as is. We had nothing left of this one just as soon as the photos were done…
Photography by Reuven Ansh
Recipe excerpted from Tamar Ansh’s Pesach cookbook that is completely non-Gebrochts and gluten-free, PESACH- Anything’s Possible! This year when you use this link to buy the book, (or you get it in Jerusalem from me directly) you will get an amazing bonus of a gorgeous menu planner based on the book with ideas for the first AND last days of Pesach. [Are you in Jerusalem but can’t get out? Shanky’s is selling my book online, here]
Like what you’ve read? Keep in touch, and get your **free** Pesach Ebook, with over 11 recipes NOT featured in my cookbook, by clicking right here!!