Adapted from a recipe by Cooking Star, Mindy Kobrin
This Roasted Beet Salad is served with a tangy Mediterranean dressing inspired by a Greek Skordalia recipe I learned during travels. I just fell in love with the creamy sauce. It makes everything from pita chips to grilled vegetables taste better! Plus, beets are a great source of phytonutrients that support anti-oxidant, anti-inflammatory and detoxification properties.
Roasted Beet Salad
Prepared in 35 minutes of less
6 baby beets or 1 bunch fresh regular beets, tops sliced off ½-inch above stem
1-2 Tbs Extra Virgin olive oil
Preheat oven to 350°F.
Place prepared beets onto a ridged baking sheet. Toss with enough oil to evenly coat all sides. Add a bit of water to baking sheet. Cover with aluminum foil and bake for 25 minutes. Test doneness of beets by inserting a paring knife into one's center. If the knife slips out easily, it is done. Otherwise cook covered beets another 5-10 minutes.
Cool beets before removing outer peel by rubbing off roasted skins with a paper towel.
Place roasted beets in a medium bowl. Toss with creamy Garlic-Almond Dressing. Allow to marinate for 5 minutes before serving.
Garlic Almond Dressing
3 slices rustic white bread, soaked in filtered water then squeezed dry with paper towels
¼ cup garlic cloves, peeled
3 Tbs red wine vinegar
2 lemons, juiced, approximately 6 Tbs fresh lemon juice
1 tsp Sea salt
2/3 cup of blanched almonds
¾ cup Extra Virgin olive oil
½ tsp ground white pepper
Place the rustic bread slices into a food processor. Add red wine vinegar, garlic, lemon juice and pulse to thoroughly combine ingredients. Add salt, white pepper and almonds. Blend. While food processor runs on low speed, drizzle in olive oil until the mixture's consistency is creamy. Taste and adjust seasonings to your preference. Makes 2 cups. Dressing can be stored in an airtight container for approximately 5 days.
KosherEye is aware that many do not use almonds at Rosh Hashanah. For those readers, save this delicious recipe for Sukkot.