Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.
To kick off the celebration, Levana Kirschenbaum is giving away three copies of her fabulous new book, The Whole Foods Kosher Kitchen. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am Eastern time on September 11th, 2012.
Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US.
We hope to have more Holiday Blog Parties. If you would like to join in the fun, please email holidayblogparties@
For the party, I’ve chosen to include one of my favorites recipes from this blog. I make it all the time and it’s very flexible and tasty. Only use the sugar if you’re intimidated by the idea of beets. Once you’ve made this recipe once, you’ll find it’s sweet enough on its own.
Recipe: Marinated Beets with Ginger and Garlic
Summary: Vegetarian, colorful and tasty salad will wow your guests.
Ingredients
- 2 large beets or 4 small, about one pound or 500 grams, scrubbed
- 1/2 cup cooking water from beets (see instructions).
- Juice of half a lemon, about two tablespoons
- Two tablespoons balsamic vinegar
- 1 tablespoon fresh ginger, peeled and chopped coarsely
- 2-3 cloves garlic, peeled and chopped coarsely
- 1 tablespoon sugar, optional
- 2 tablespoons fresh chives or thyme, optional
Instructions
- Beets: Cook beets with 3/4 cup water. Cooking time depends on size, and large ones can take up to 40 minutes. Check doneness by piercing with a fork to the center. Preserve cooking water. If you have less than 1/2 cup, add a little water.
- Allow beets to cool, then slip off the skin. Remove any blemishes. Cut into bite size pieces, or grate. Place in a heat-proof container with a tight cover, preferably a glass jar.
- Marinade: Combine cooking water, lemon juice, vinegar, ginger, garlic and sugar (if using) in the cooking pot. Heat to boil, lower heat and simmer for 2-3 minutes.
- Alternatively, heat the marinade in a glass bowl or measuring cup in the microwave on HIGH for 3 minutes. Allow extra room at the top to prevent boiling over.
- Pour the hot marinade over the beets and cover tightly. Don’t worry if the liquid doesn’t cover them. Store in the refrigerator. Toss with fresh herbs before serving.
Variations:
You can use other whole spices in the marinade, like peppercorns, cloves, or bay leaves. Red wine also works well instead of the vinegar.
Looking for more Rosh Hashanah recipes? Start with Rosh Hashanah Recipes and Cooking Tips. Then check out these great blogs for more:
Challah and Bread:
Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!
Sides, Salads and Starters:
Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Shulie of Food Wanderings made Rosh Hashanah Salad
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Main Dishes:
Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket
Desserts and Drinks:
Miriam of Overtime Cook made Mini Apples and Honey TartsYou may also enjoy:
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Danielle of Hugs and Cookies xoxo made The World’s Best Rugelach
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel
Hope you enjoyed, and don’t forget to leave a comment for a chance to win.
Healthy and Tasty Summer Salads
This recipe looks absolutely delicious! You could even add some goat cheese medallions and serve it as a Shalosh Seudot dish too!
Yum, garlic and ginger with beets. Must remember to link this in my Simple Summer Salad list.
And then one of these days I will try it, too.
Leora, it’s refreshing this time of year. Let me know if you do make it.
That sounds great! Go you use your pressure cooker? How long? I ended up having to toss my ginger from Passover because I never found enough to do with it.
Yosefa, I keep mine forever in the freezer.
Gila, I had high hopes for N.
Thanks for the idea, Brigitte. 🙂
Just made this for Shabbat – it was great! I used ginger spice bc I didn’t have fresh ginger. Too bad I’m the only beet-lover in my family!
Yes, beets with goat cheese is a great combination, especially on green salad with a good vinaigrette. Also beets with walnuts on green salad, with or without cheese.
I like your idea of marinating the beets with fresh ginger and of using some of the cooking liquid. Enjoyed your note to use sugar “only if you’re intimidated by the idea of beets”!
My favorite beets salad is with feat chese and a red wine vinegar drsing, but I will try this versions to see if I like it.
I love the idea of this blog party (and I want in on the next one, iy”h) and I love the beets recipe too – can’t wait to try it for the holiday, our first as a family in Eretz Yisrael!
The recipe looks fabulous Hannah. Thanks for joining!
Looks AMAZING!!! The beet recipe will be perfect with brisket for yom tov.
Thanks for the recipe and menu ideas! I am always looking for creative recipes for chag meals.
This looks like a great recipe! Too bad no one else in my house will eat beets. Gonna have to wait for guests to come over to try this out.
Even my kids love beets and I would love the cookbook, once saw Levana give a cooking demo and it was great!
How exciting – parties are always fun 🙂
When you say “cook beets” with water do you mean that you boil them? We always bake ours, that’s so interesting…
Will have to try the beets and the simanim salad!
Looks delicious!! I love cooking for yom tov!
This sounds good!
Interesting recipe. Would love the cookbook.
Do your kids actually EAT beets?
Wow, I’m so happy to see that the Jewish Holiday Cooking blog party worked out so nicely! And, I’ve been looking for a beet recipe for the chag, so thanks for posting! I’m hosting vegetarians for first day lunch, this will be a great side dish!
Shana Tovah!
My mother is a huge fan of beets and this sounds like something she would love. Thanks for sharing.
thanks for this giveaway!
would love the book! beet salad looks good
I didn’t think I liked beets until I tried them at a friend’s house–they were julienned raw with olive oil, lemon juice, cumin and salt. Amazing. (Also great like that with feta added.)
Thanks for these recipes. I have been trying to cook differently since we found out my husband had high cholesterol and I have found tons of great info and recipes on your blog.
you think if i make the beets just without the beets it will still be good? (We’re not beet people) 🙂
Hudi, I’m sure it would work with some other vegetables!
I’m looking forward to checking out that cookbook. Looks interesting!
If you don’t feel like cooking your beets (something that takes a long time…) you can also try them raw by grating raw beets into thin julienne strips and serving them with an oil-vinegar-sugar based dressing. It’s a crunchy and refreshing way to serve beets!
Every Rosh Hashana I try a different beetroot recipe in the hope of finding one that my family will eat. This year this will be the one. Thank you for posting it.
I make beets almost every shabbos. This sounds great – I’m going to try it this week!