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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
1. Prepare and roast up the Tzimmes first.
2. Soak the dried fruit in the wine. Plan to use kosher wine if creating this for passover.
3. Braise the beets and keep them warm.
4. Finish the Charoset.
5. Prepare the Arugula Salad, toss just prior to serving. Skip the parmesan in the salad, if making this vegan or dairy-free.
Slowly roasted with a bit of broth or orange juice, sweet & savory meld together in this simple side dish perfect to serve with a roast or pair with a salad for a vegan meal.
The pungent flavor of horseradish livens up beets for this Chrain inspired braised beet dish. The sugar (or your favorite sweetener) is optional, but it works to bring the flavors together. The intensity of fresh horseradish varies with the root, so adjust the amount you add to your personal taste.
Dried fruit and nuts come together for a sweet spread that is ideal for passover, but also serves as a simple condiment on a variety of breakfast goods. Mix up the dried fruits using more or less figs & apricots or substitute raisins or dates. Find a Kosher concord grape wine if using this for passover. Simply use juice to make it more kid friendly.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
