Roasted Beet Salad

By: Sheilah Kaufman

This magnificent magenta salad is packed with vitamins, minerals, and almost everything else you need. Each ingredient has its place: something crunchy, something smooth, something tangy, something sweet, something leafy. Perfect! This recipe is from my friend, and famous cookbook author, Norene Gilletz, who teamed up with Daniella Silver to produce: The Silver Platter: Simple to Spectacular Wholesome, Family-Friendly Recipes (ArtScroll/Mesorah Publications).

The Silver Platter is an intergenerational cookbook that combines the best of both worlds, with Daniella's modern recipes and presentation and Norene's fifty years of cooking experience, with her tips and advice on every page. Norene brought an incredible amount of wisdom and culinary expertise to the proverbial table, and Daniella matched it with her fresh outlook and youthful creativity. Daniella comes from a long line of talented artists, and in her case, artistry is manifested in her culinary creativity as she transforms simple ingredients into spectacular dishes.

pareve | dairy option | passover | gluten-free | yields 8 servings


  • 2 bunches red or rainbow beets, scrubbed and trimmed (about 8 medium)
  • ½ medium red onion, quartered and thinly sliced
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice (preferably fresh)
  • 2 tbsp. honey
  • ¼ cup chopped fresh basil
  • ½ tsp. kosher salt, or to taste
  • freshly ground black pepper
  • 6 cups micro greens or mixed greens
  •  1/3 cup  shelled pistachios, coarsely chopped
  • ¾ cup crumbled goat cheese (optional)

Preheat oven to 350°F.

Coat a large piece of heavy-duty foil with nonstick cooking spray. Center beets on foil; wrap tightly, pinching edges together.

Bake for 1-1½ hours, or until tender (see Norene’s Notes, below). Carefully open packet and let beets stand until cool enough to handle.

Using paper towels, rub off and discard skins. Slice beets into wedges. Place into a large bowl; add onion.

Add oil, lemon juice, honey, basil, salt, and pepper to the bowl; toss to combine. Cover and refrigerate. (Can be done up to a day in advance.)

Arrange a layer of greens on a large serving platter. Top with dressed beets. Scatter pistachios and goat cheese, if using, over salad.

Norene's Notes: For even cooking, choose fresh beets that are approximately the same size.  Small to medium-size beets are more tender, while larger beets tend to be tough.  Beets are fully cooked when a metal skewer glides through them easily.

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here