elineli0707/26/11




Though this recipe is delicious all year round, it's perfect for the seder night because it uses beets!






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #17850

























INGREDIENTS













  • 4 Large Beets, peeled










  • 2 Oranges










  • ½ cup Toasted










  • 1 cup Diced Jicama










  • 1 Diced Avocado










  • ½ cup Olive Oil










  • 2 Tbsp Balsamic Vinegar










  • 1 tsp Pesach Mustard










  • 3 tsp Honey










  • 1 pinch salt










  • 1 pinch black pepper










  • 2 sprigs dill, chopped










  1. Preheat the oven to 400 degree. Peel the beets and cube them (I recommend wearing gloves). Toss with olive oil, salt and pepper & spread in a single layer on a roasting pan. Roast for 30-45 minutes until fork tender. Let cool.



  2. Peel the oranges and segment them with a paring knife. Combine the orange segments, avocado, jicama, and dill.



  3. Prepare the dressing by whisking the olive oil, balsamic, pesach mustard (leave out if you don't have, or add some garlic powder instead), salt & pepper. When the beets cool, add them to the salad and lightly toss with the dressing. Top with the almonds















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