Leeks, gourds, dates, pomegranates, beets and fenugreek - fresh and dried - are foods traditionally served on Rosh Hashanah to ensure a good year and to celebrate our arrival to this day.
In modern terms we may even imagine that these are healing foods that are rich in iron and vitamins and with enough nutrition to carry us through to the next New Year.
BT's Rosh Hashanah Beet and Turnip With Cilantro
Ingredients:
3 firm medium sized beets
1 small white turnip or handful of baby turnips
1 small bunch cilantro
1 tablespoon cumin
1/8 teaspoon celery seed
1/8 teaspoon fennel seed
1/8 teaspoon coriander seed
1/8 teaspoon cayenne
2 tablespoon olive oil
1 lemon juiced
1 teaspoon salt
1 teaspoon sugar
Directions:
Roast beets (washed and with skin on) at 400 F. (200 C.) for 40 minutes
Parboil turnip
Peel and chop turnip into small pieces (if using baby turnips, do not peel and leave whole)
Reserve vegetables
Place celery seed, fennel seed, and coriander seed in a small cast iron pan
Roast seeds over a high flame until they begin to pop
Grind together toasted seeds, cumin and cayenne
Hulls should be totally pulverized
Combine spice mixture with salt and sugar
Add olive oil and lemon juice
Peel beets
Chop beets into roughly same size bites as turnip
Rough chop cilantro
Coast vegetables thoroughly in dressing
Add cilantro and toss
Serve immediately
Note: If making ahead of time (salad can be kept in the refrigerator 4-5 days) add cilantro right before serving
Enjoy! !בתיאבון
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