Israeli Beet Salad

In honor of our Galilee Green 2nd Anniversary, here is one of our earliest, most popular recipes!

Even before making Aliyah to Israel, I’ve always prepared many different salads as a starter for our Shabbat meals.
I’d make salads of all colors: Moroccan carrots, beets, cucumber, tomato and dill and roasted multi-colored peppers. The fresher, the better!

A local Moroccan neighbor taught me how to use fewer ingredients and to simply add a favorite condiment, Harissa, to allow the central ingredients to shine and complement each other.

Harissa is a staple of Moroccan cooking. It’s a hot chili pepper paste that adds incredible boldness to any recipe. It can be used with fish, meat, soup or salads. Kosher Harissa can now be found in most grocery stores.

Ingredients (Serves Six):

• 2 medium-sized beets
• ½ chopped purple onion
• ½ cup or desired amount of chopped cilantro
• 2 tablespoons Galilee Green Extra Virgin Olive Oil
• 1 heaping teaspoon of Harissa
• 3 tablespoons of vinegar
• Spice as desired with the following: Salt, Cumin, Black Pepper, Crushed Coriander Seeds and Garlic Powder

Directions:

1. Wrap beets in silver foil and roast on 225° C or 400° F until fork ready.
2. Peel beets under cold water and cut beets into medium-sized cubes.
3. Drizzle olive oil over beets and chopped purple onion and add remaining spices and cilantro and mix well.
4. Chill and enjoy.

This salad will last for 4 days.

Spice Up Your Meals with Galilee Green Olive Oil

Get Yours Today!