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Beet and apple salad

Beet and apple salad

Beet and apple salad

By November 23, 2015

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 :



  • 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.



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