This is a simple and delicious side dish anytime, that is perfect for the transition from heartier winter root vegetable dishes to light, garden-fresh spring dishes. It also adds wonderful color and meaning to the seder table, too, as an theme-extension of the whole beet that is halachically permissible as a replacement to the zeroa (shankbone) on vegetarian seder plates.
6-8 medium-sized beets, stems and leaves attached (red, purple, gold or a mixture)
2 oranges + zest
1 small onion
1 medium avocado, peeled and cubed
2 garlic cloves, minced
⅓ cup balsamic vinegar
¼ cup olive oil, plus more for drizzling
sprig of fresh dill, chopped
salt and pepper, to taste
Preheat oven to 400. Trim beets at stems, but leave unpeeled. Set beet green aside.
Wash beets thoroughly. Lightly coat beets in olive oil. Wrap whole beets individually in foil and place foil-covered beets on a baking sheet. Place into oven. Roast beets about an hour to an hour and a half or until beets are tender throughout when pierced with a knife.
Once beets are in the oven, pull beet greens from stems and coarsely chop. Submerge chopped greens in boiling water about 2 minutes, just enough to brighten and make tender. Drain greens, and pat them in-between paper towel or a clean, dry cloth to remove excess water. Place greens in a large bowl. Set aside.
Chop onion into long, thin slivers. Place into bowl with beet greens. Set aside.
Zest about ¼ of one of the oranges. Set zest aside. Working over a small bowl, segment oranges, reserving juice in the bowl below. Add orange segments to large bowl of beet greens and onion. Set aside.
In small bowl with reserved orange juice, add minced garlic, balsamic vinegar, olive oil, dill, orange zest and salt and pepper to taste.
When beets are tender and have cooled at least enough to handle comfortably, unwrap foil from beets completely. Rub each beat gently with a paper towel to remove skins (they will come off very easily). Chop peeled beets into thin wedges. Place chopped beets into large bowl with greens, onion and orange segments. Pour olive oil and vinegar mixture into bowl with other ingredients and toss lightly. Toss in cubed avocado. Serve immediately or refrigerate if prepared in advance.
This dish can be finished with coarsely chopped roasted/salted hazelnuts if desired.
The aisles are already full of matzah. Kosher for Passover noodles are all the rage, but still, I find myself walking right by them in search of something different.
I come home home and look around, think about planning my seder menu. And think about what i can do differently this year.
And then it happens…almost instantaneously. A soup for the perfect brunch, the perfect dinner or just a perfect starter to your Seder. And even if you’re not kosher for Passover, well, it’s still the perfect soup to warm you up, make you feel good, and fill up your belly.
Hi–I’m Meredith and I write the blog, the food yenta. I’m a mom to two wonderful children who recently rediscovered my love and passion for food. I rant about great recipes, cooking shows, and my love of gardening and farmers markets. I like taking complicated recipes and simplifying them for my modern family.
1 pound of carrots, chopped
1 onion, chopped
4 cloves garlic, chopped
3 Tbsp olive oil
2 cups veg stock
2 cups water
1 cup half and half or non-dairy creamer
salt and pepper to taste.
1 jalapeño pepper
Roast jalapeno pepper by placing pepper under broiler or over a gas burner to till blackened.
Chop onions, carrots and garlic. Sauté in canola oil for 10 minutes or until onion is translucent and carrot starts to soften.
Add stock and water, bring to a boil and cook for 40 minutes or until carrots are soft and easy to mash.
With an immersion blender, blend soup till you have reached your desired consistency. Add half and half or non-dairy creamer, mix and simmer for another 10 minutes.
Garnish soup with roasted jalapenos.
Maror is an important part of the pre-meal seder, but there’s no reason you can’t make it a part of your Pesach feast. Some people like a little dot of maror to go with their gefilte fish, but I’m a gefilte fish hater, so I wanted to think of some other way to integrate some strong chrein into my meal. Enter: horseradish salmon. This recipe is incredibly quick and easy, and leads to an amazingly moist and sweet dish, with just a jab of chrein getting you on the finish. Do not be dissuaded by the amount of horseradish called for–it mostly cooks away leaving an amazing spicy aroma layered on a honeyed, flaky piece of fish.
2 lbs salmon1/4 cup horseradish
1/2 cup honey
1 Tablespoon lemon juice
1 teaspoon salt
Preheat oven to 350F. In a small bowl combine horseradish (use the white kind unless you want magenta salmon), honey, lemon juice, and salt. It should form a somewhat thick mixture, and it will smell incredibly strongly of the horseradish, but don't worry―most of the kick of the horseradish will cook off in the oven. Place salmon in a greased casserole dish or on a baking sheet. Pour the horseradish mixture over the fish, making sure that it gets all around the fish, and spooning some back on top of the fillet. Bake at 350 for 25 minutes.
Welcome to the Nosher’s Communal Seder. Pull up a chair, and we hope you came hungry, because we’ve got a full seder’s worth of recipes for you, from bitter herbs that will make your eyes tear up all the way to chocolate mousse two ways, we’re here for you. We promise not to make you say the Four Questions, but we do ask that you try everything—and we promise it’s all delicious. We tapped our favorite food bloggers and writers, and they are all ready to present you with some of their favorite Passover recipes. Starting on Monday we’ll be posting a few recipes per day, and by April 2nd (also known as t-minus four days til Seder #1) you’ll have two whole seder menus ready for you, right here. We’ll also give you some great recipes for the rest of the week of Passover, and point you towards some wines we love.
For now, sit back, relax, and get salivating. We’re kicking things off with a main course that will knock your guests right over (even if they haven’t been taking the four cups of wine really seriously).
P.S. You can see all the recipes we’ve published so far by clicking here.
This week on the Nosher we’re highlighting some of our favorite Pesach recipes. Next week we’ll be bringing you many exciting new ones, but for now we’re get reacquainted with some of our old standards, and today is the day to talk about something that never fails to bring tears to my eyes—horseradish, also known as chrein.
In fourth grade I had a teacher who told us that in her family her mother would take a massive piece of horseradish and carve a picture into it—usually the Israelites crossing the Red Sea. Meanwhile, another large piece of horseradish would have been set aside to use as bitter herbs, and as a garnish for the traditional gefilte fish. You may not be interested in honing your horseradish sculpting skills, but you really should be making your own chrein. It’s easy, and about a thousand times better than the frightening fuchsia stuff that comes in jars. One suggestion for a fun seder—the macho dudes and ladies can have a chrein-eating competition. Get a fun prize for the winner, and have plenty of honey and matzah on hand to cool the burning throats…