Though I am sometimes tempted to live solely on beet and beet green salad, plus the occasional boiled Yukon Gold potato, my family unreasonably expects a regular main dish. A favorite for Rosh Hashanah is my Barbequed Beef Short Ribs (or other beef, actually pot roasted in a barbeque-style sauce), a rich dish which my normally fat-conscious sister-in-law Ronnie adores. This one I invented all by myself one year when short ribs were miraculously on sale at my butcher. It’s quick to assemble and the long cooking time allows early work completion, while the leftover sauce provides the base for lovely Sukkot soup, especially with that saved beet cooking water.
Rosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad, though the flavoring strengthens a bit after 3 days or so (not that strong flavor bothers me!) Beets still attached to their greens seem fresher, and the greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber. Properly cooked and seasoned, greens are swooningly delicious, yet even a huge serving is low calorie. In order to provide those huge servings, I usually buy extra spinach (this year buy in a bunch, not a bag, or buy a bunch of Swiss chard instead) and mix both greens together. This salad’s lemony spiciness complements the holiday’s rich meat and chicken main dishes.
I fell in love with Judaism one bite at a time—a rugelach here, a matzoh ball there, a crispy serving of potato kugel with the brisket.
Rosh Hashanah, the Jewish New Year, is so sensibly sited when the year is really brand new, as the children return to school and the brisker days encourage resolution and effort. To make the new year sweet, we are also encouraged to serve foods like apples dipped in honey. For my family, no holiday dinner would be complete without Fresh Beet Salad. This wonderful dish adds glowing color, firm texture, and tart sweetness. It’s fast, easy, keeps for days, and will convert virtually all beet haters instantly to this inexpensive, filling and vitamin and mineral-packed vegetable. What’s more, the greens attached to those beets are nutritious and yummy, too—more on that in my next post.
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