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  • Stella Hanan Cohen

Beets Salad

Updated: Apr 10



“Salata de Panjar”

Ruby, red or golden baby beets, boiled and pickled in vinegar brine with sliced onion is served frequently at meals.

As a twist on tradition to the Rodesli picked or “salamura”, I like roasting them to release their earthy flavors and drizzle a delicious pomegranate molasses dressing, aromatic with spices, including the Rhodian favorite spice, cumin, topped with crunchy pistachios and fresh herbs.

This vibrant beet salad, “salata de panjar” brimming with flavors and textures makes a great addition to the meze platter at my Shabbat table. I hope you enjoy this version and wish you a good week.

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