Beet, Avocado & Arugula Salad (serves 4)
This salad is a light way to start off a Yom Tov daytime meal! I find that when I am cooking with beets, plastic gloves are a must, so my hands don’t get stained pink.
1 bunch baby beets with leaves and stems removed and cleaned well
1/4 cup extra virgin olive oil + 2 tablespoons
1/4 fresh squeezed lemon juice
Coarse sea salt and freshly ground pepper
3 cups Your Local Green lettuce
2 radishes thinly sliced
3 tbsp. slivered almonds toasted
1 avocado diced
1. Preheat oven to 425 degrees. Place beets on foil sheet and drizzle with 2 tablespoons olive oil and salt and pepper. Fold tightly and roast for about 45 minutes. When cool, peel skin from beets and cut into wedges.
2. Combine remaining olive oil with lemon juice, salt and pepper. Mix with lettuce and plate. Top with beets, radishes, almonds, and avocado. Serve immediately.
Pesach & Year-Round Pesto Dip (serves 8)
While pesto is classically paired with pasta, during Pesach you can mix it with zoodles (zucchini noodles) or serve with chicken and fish. You can also plate it with cut-up veggies to substitute for mayonnaise leaden dips and challah.
2 cups fresh basil1 leaves
4 cloves garlic
3 tablespoons walnuts
1/2 cup extra virgin olive oil
Salt and pepper to taste
1. Add basil, garlic and walnuts in a food processor. Pulse to combine and then slowly add in olive oil. Season with salt and pepper. Store in refrigerator.
1. Please see the OK Vegetable Checking Guide for instructions on how to check basil for insects.
Photo Credit: Arianna Sharfman