Spinach Beet Salad

 
  • Cooking and Prep: 1 h 15 m
  • Serves: 8
  • Contains:

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.

Ingredients (12)

Salad

Dressing

Start Cooking

Make the Salad

  1. Bake beets at 375°F (190°C) for 1 hour or until they can be easily pierced with a fork.

  2. Peel and slice thinly.

  3. Remove stem from fennel and sliver extremely thinly.

  4. Toss all ingredients together.

Credits

Photography: Nechama Laitman



 
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