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Passover Salad
Spring greens are the first cutting of lettuce, arugula and other salad greens, when the leaves are tender and sweet.
We have the luxury of having baby greens all year long, but traditionally people celebrated the spring along with this first salad.
We added beets to this salad to remind us of the Passover story.
Makes 6-8 servings
You'll need
- Mixed spring greens
- 2-3 large beets
- Goat cheese like chevre
- Olive oil
- Balsamic vinegar
- A little adult help
Equipment:
- Aluminum foil
- A cookie sheet
- Hot pads
- A sharp knife
- A nice serving plate
- Heat the oven to 350 degrees.
- Lay a piece of foil over the cookie sheet.
- Cut off the greens from the beets. You can sauté these with garlic and olive oil later.
- Place the beets, cut side down, on the foil and place in the oven. Bake for 2 hours or until the beets are soft when squeezed. Ask an adult to please do this part.
- Take the beets out of the oven and let cool for 15-20 minutes. Ask an adult or older sibling to peel the beets and cut them into thin wedges.
- Arrange the greens on the plate.
Arrange the beets on and around the greens.
- Make little blobs of goat cheese about the size of almonds and dot the salad with them.
- Drizzle a little oil and then a little vinegar over the salad just before serving. This dish is both beautiful and delicious.
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