It’s Rosh Hashanah time, the Jewish New Year, where we eat a lot of sweet foods to bring on the sweet new year. Apples and honey are a big celebratory food, along with some other tasty dishes (these are some of my favorites!).
One food we should eat for Rosh Hashanah that I learned about recently are beets! The Hebrew word for beet is very similar to the word for ‘remove’. The whole idea of this holiday besides the New Year is the days between Rosh Hashanah and Yom Kippur are supposed to be used to ‘remove’ or ask for forgiveness to anyone we’re wronged. So we eat beets in the hope that our enemies will depart. Neat food play!
Aside from eating specific foods, I do like to always have fresh veggies with holiday meals. The meals tend to get dense so a fresh veggie dish always lightens it up! But if you do want to make this extra special, a drizzle of honey over it would be delicious! 🙂
Hope you have a nice holiday, if you’re celebrating. Happy cooking!
Green Bean & Beet Pistachio Salad
Ingredients
- 1 pound young green beans trimmed
- 1 1/2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1/4 cup pistachios
- 2 tablespoons fresh chopped dill
- 1 pound roasted peeled beets (about 1 1/2 lbs. fresh beets before roasting) cut into bite-sized wedges
Directions
- In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste.
- Heat a nonstick skillet over medium high heat. Pour the green beans into the skillet and sauté for 5-6 minutes, or until just tender. Remove from heat and let the beans return to room temperature. Add in the pistachios and cook until lightly toasted and fragrant.
- Remove green beans from heat and mix in beetroot. Sprinkle will dill and serve at room temperature. Enjoy!
Season Generously 