Beet salad with coriander seeds and hot pepper for Rosh Hashanah
A fresh and spicy recipe, based on ancient symbols and traditional foods believed to bring blessings for the Jewish New Year.
This recipe is from Haaretz's archives.
1 cup coarse salt
3 celery stalks, chopped
juice of one lemon
1/4 cup olive oil
1 tsp. coriander seeds
3 tsp. date syrup (silan )
1 hot red pepper
1 tbsp. grated ginger
spearmint leaves, coriander leaves, sliced roasted almonds for garnish
Preheat the oven to 220 degrees Celsius. Arrange coarse salt in a baking pan. Place the beets on the salt and roast for an hour or until completely soft.
Peel beets and cut into cubes.Transfer beets to a bowl, add remaining ingredients, taste and adjust seasoning.
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