Shared by Rottem Lieberson
Shared by Rottem Lieberson
Red Cabbage, Date, and Beet Salad
Yield: 4 to 6 servingsTime: 1 h 15 min
Red Cabbage, Date, and Beet Salad
Yield: 4 to 6 servingsTime: 1 h 15 minFamily Journey
Tehran, IranSha’ar Haliyah (near Haifa), IsraelJerusalem
Tel Aviv
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
Read more about Rottem's family in "A Persian Grandmother and Her Secret Rosh Hashanah Recipes" and try her recipes for olive salad with pomegranate, khoresh sib (lamb stew with quince and dried apricot), and ashe anar (pomegranate soup with meatballs).
Ingredients
- 4 large beets
- ½ red cabbage, cored and thinly sliced crosswise
- 5 dried dates, pitted and thinly sliced lengthwise
- 1 jalapeño pepper, finely chopped (optional)
- ⅓ cup fresh cilantro or scallions, finely chopped
- 1 teaspoon salt
- 1 tablespoon olive oil
- Juice from 1 lemon
Preparation
Step 1
Preheat the oven to 395 degrees. Meanwhile, line a baking sheet with parchment paper.
Step 2
Place the beets onto the baking tray and bake for about 40 minutes, until fork tender. Cool the beets for about 20 to 30 minutes until easily handled. Peel the beets and discard the peels. Julienne the beets, cutting them into 2 inch slices that are ⅛-inch thick.
Step 3
Place the beets, cabbage, dates, jalapeño (if using) and cilantro or scallions, salt, olive oil and lemon juice into a bowl and mix well. Taste and adjust the seasoning as needed. Serve immediately.
