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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.
2 cups spinach leaves, washed and checked
1 red beet, raw, or use 1 Gefen Organic Beet (if using there’s no need to bake it)
1 yellow beet, raw
1 large orange, sliced
1/2 head fennel
1/2 cup honey-roasted pecans, coarsely chopped
1/2 cup oil
1/3 cup orange juice
1/4 cup sugar
2 tablespoons Kedem Red Wine Vinegar
2 teaspoons mustard
black pepper
Bake beets at 375°F (190°C) for 1 hour or until they can be easily pierced with a fork.
Peel and slice thinly.
Remove stem from fennel and sliver extremely thinly.
Toss all ingredients together.
Photography: Nechama Laitman
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