Beet slaw with bulgarian cheese & almonds

By | May 29, 2014

beet-slaw.jpg

Whenever I use beets, I just can’t believe how pretty they are. I’ve boiled them, I’ve fried them, I’ve roasted them. And every time, that vibrant pink-purple thing has me wondering why I don’t just blanket our entire home in beets.

One thing I’d never done, though, was eat them raw. It sounded weird to me, and if there were other ways I liked them, I certainly wasn’t beet-deprived. Recently, though, I wanted to jazz up a slaw for Shabbos and someone on facebook suggested shredded beets. I decided to try it and was so glad I did.

Shredded beets, carrots, and kohlrabi make a gorgeous, fresh-tasting salad with lots of crunch and flavor. I kept the dressing simple (it’s really all about the sesame oil) to make room on the stage for the toasted almonds and bulgarian cheese, two finishing touches that make this a real special-occasion salad.

By the way, this pairs wonderfully with things like quiche and blinztes.


3 Comments

e on May 30, 2014 at 1:58 am.

What is the difference between bulgarian and feta cheese and do you know if they sell kosher bulgarian cheese anywhere in the US? Is feta the most similar form of kosher cheese there is the bulgarian? Thanks.

Reply

Tali Simon on May 30, 2014 at 11:18 am.

Feta is sharper, saltier — but they still work well when you sub one for the other in this dish and others. I don’t know about bulgarian cheese in the States, but your local feta should be great. If you’re sensitive to salt, you may want to start with a bit less and add as you like.

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e on May 30, 2014 at 1:59 am.

*to (not the)

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