The Yom Tov meals can be very carb-heavy, and a light fruity salad is always a welcome accompaniment. For a dairy meal add some goat cheese slices.
Spinach Beet Salad
Recipe By Faigy Grossmann
- Cooking and Prep: 1 h 15 m
- Serves: 8
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Contains:
Ingredients (12)
Salad
Dressing
Start Cooking
Make the Salad
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Bake beets at 375°F (190°C) for 1 hour or until they can be easily pierced with a fork.
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Peel and slice thinly.
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Remove stem from fennel and sliver extremely thinly.
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Toss all ingredients together.
Credits
Photography: Nechama Laitman
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