Here is a unique and delicious salad especially appropriate for the High Holidays. The salad contains fruits and vegetables symbolizing Rosh Hashanah and Sukkot. Believe me – it will eb one of the star dishes at the table!
- Prep Time : 1h 25 min
- Cook Time : 5 minutes
- Allergens : Gluten Free
- Fill a pot with water and place inside the beets with the skin.
- Bring the pot to a boil - then lower the fire to medium and cook for about 40 minutes, until you poke with a knife and it goes easily to the other side, at this point your beets are ready and you can turn off the flame.
- Drain the beets from the water and wait for them to cool to room temperature.
- Meanwhile - Cut the apples into half slices (without the seeds) - And arrange neatly on a baking tray lined with baking paper.
- Sprinkle, not too generously, brown sugar over the apples.
- Place in a preheated oven of 350 Fahrenheit for 10 minutes or until you see the sugar caramelize over the apples.
- Remove the apples from the oven and let them cool.
- Cut the carrots into thin strips (preferably not with a grater)
- Cut the onion into quarter-circles.
- Tear or cut the lettuce into small pieces - but not too much.
- When the beets have cooled - Peel the shell (it will drop quite easily with your hands - if you do not use a peeler) and cut it to match the thickness of approx. half an inch.
- Prepare the vinaigrette
Preparing the salad
- Put in one bowl the cut beets, carrots and onions - pour over a little sauce, and stir.
- On a beautiful serving bowl, arrange the lettuce and baby leaves.
- On top of that place the carrots, beets and onions.
- On top of that place the apples.
- Sprinkle the pomegranate seeds.
- Just before serving, pour over more vinaigrette - and stir lightly and gently.
It's ready! Enjoy!
Serve with the main course.