We’re happy to have Gloria Kobrin, a resident Jewish foodie, on the blog this week to share some favorite Passover recipes as we gear up for the holiday. Gloria is a mother and grandmother and has cooked her whole life for groups ranging from four to 100. She specializes in creating delicious gourmet food that is approachable to the home cook and that also happens to be Kosher. Gloria is the author of the Kosher Cookbook App for iPhone and iPad and she has just launched her new website: www.kosherbygloria.com.
Here’s what she has to say about her latest salad creation: The sweet beets, tangy clementines and creamy avocados tossed with lemon vinaigrette are a delicious and refreshing combination. Add some toasted pine nuts or almonds if you want some crunch.
This dish is the perfect appetizer in between your Matzoh Ball soup and your Gefilte fish!
Roasted Beets, Avocado and Clementine Salad
- 6 Servings
- 4 medium Fresh Beets
- 3 clementines peeled
- 2 ripe avocados peeled and pitted
- 3 ounces mesclun salad washed and dried well
- 1 cup lemon vinaigrette
- To roast beets: Preheat oven to: 400 F. Wrap beets in foil and place in roasting pan. Roast for 45-60 minutes or until a sharp knife easily pierces the beets. Allow beets to cool slightly before removing their skin. Wear gloves-otherwise your hands will turn red! Cut each beet into 6-8 wedges. Place wedges in salad bowl.
- Remove as much pith as possible from peeled clementines. Separate into segments and add to beets.
- Cut avocados into 1/2 inch slices. Cube the slices and add to beets and clementines. Toss gently with 2/3 cup lemon vinaigrette.
- Place mesclun salad into remaining salad bowl. Toss with remaining 1/3 cup lemon vinaigrette. Divide mesclun salad amongst salad plates. Arrange beet mixture attractively over salad. Scatter toasted nuts over the top if desired. Serve at room temperature.