Chrismakkah Salad
Every year we (and by “we” I mean our mom) make a big ol’ hearty salad to accompany our traditional Christmas chili. Actually, we eat salad with pretty much every meal. This one was full of carrots, roasted beets, medjool dates, tangerines, and Will’s avocados (he sells at the South Berkeley Farmer’s market and they’re the best in the world, I’m not exaggerating) atop a bed of green leaf lettuce and spinach.
The roasted beets are my favorite part. Here’s how to make them:
1. Preheat oven to 350˚
2. Cut beets into slices, about 1/4” thick
3. Coat glass baking dish with oil (we like Trader Joe’s spray olive oil- like Pam but healthier) and dump in the sliced beets.
4. Toss with a little more olive oil
5. Bake at 350˚ in twenty minute increments until caramelized.
6. Yum.
