Recipe by Faigy Grossmann

Spinach Beet Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts

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

Salad

  • 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

Dressing

  • 2 teaspoons mustard

  • black pepper

Directions

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

Spinach Beet Salad

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