<img src="http://cdn.timesofisrael.com/uploads/js-images/uploads/20150317_Citrus-Beet-Salad1.jpg" style="border: 0;" alt="image" width="355
Citrus Beef Salad Tierra Sur at Herzog Wine Cellars

This week’s Pesach Cooking With Beth pages in the Jewish Standard contain some great articles about wine pairings, the OU Passover Guide, and more. There is also an awesome recipe for a Flourless Lemon Cake. Check weekly in the JS and here, online, for more recipes and Passover ideas. Here’s a yummy recipe with beets and walnuts, sure to please most.

Citrus Beets with Walnut Brittle

Yields: 4 to 6 servings

Prep time: 30 minutes

Cook time: 50 minutes

Ingredients:

2 pounds beets
1 tablespoon kosher salt
3 tablespoons oil
1 pint water
2 large naval oranges segments
2 grapefruit segments
¼ cup of freshly squeezed lime juice
1/4 cup of freshly squeezed lemon juice
¼ cup of extra virgin olive oil
kosher salt to taste
ground black pepper to taste
Frisée
Arugula

Brittle:

1/2 cup honey
1/2 cup water
1 cup sugar
2 cups walnuts
2 tablespoons margarine
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda

Equipment:

Medium mixing bowl
High sided roasting pan
Small pot
Wooden spoon
Small sheet pan
Parchment paper

Directions:

Preheat oven to 350 degrees. Toss beets, salt, and oil together in mixing bowl. Put them in a high-sided roasting pan and add enough water to cover beets half way. Cover roasting pan with aluminum foil. Bake in oven until fork tender, or about 30 to 45 minutes. Allow to cool 5 to 10 minutes. Use a clean kitchen towel to rub the skin off the beets. Cut into wedges. Pour juices over the beets as they cool. Refrigerate until thoroughly chilled.

For the brittle:

Boil the honey, water, and sugar until just before caramel, add in the walnuts and stir continuously, until walnuts are toasted and sugar has reached caramel stage.· Carefully stir in margarine, followed by vanilla, salt, and baking soda. Quickly spread thinly on parchment paper and let cool completely. Break into desired size shards.· Place beet wedges in a medium size bowl, add oranges, grapefruit, and olive oil, toss to coat and season with salt and pepper to taste. Garnish with walnut brittle and fresh greens