Passover and Vicki’s Beet Salad & Fresh Horseradish
Passover 2018 ends at sundown tonight. As I have for the past 17 years, I traveled to Chicago to celebrate the holiday and cook Passover dinner for my family and friends.
The Seder tells the story of how we were slaves in Egypt before God led us to freedom. Each year at Passover we go on a journey in our hearts from slavery to freedom, from sadness to joy. The 3000 year-old story never changes, and our menu doesn’t change very much either.
Over the years I have been sharing our Passover recipes, this year I am so excited to share my cousin Vicki’s fabulous Beet Salad with Orange, Fennel and Walnuts and her super-popular fiery Fresh Horseradish!
2018 Tables – White Linen with Rainbow Flowers
What does change? The decor. Every year we have a wildly different color scheme. Some of the color combinations from our past Seders include:
- Gold & White
- Gold & Raspberry
- Eggplant & Sky Blue
- Lavender & White
- Tangerine & Hot Pink
- Turquoise & Yellow
- Orchid & Lime
- Royal Blue & Sky Blue
- Orange & Steel Grey
- Turquoise & Apricot & Gray
And the tables are covered with frogs! Read all about our whimsical Passover Frog Collection here.
The Passover Seder Table is not simply a place to tell the story of the Exodus and to eat dinner. The Table is symbolic in and of itself. It is a place where memories are made and traditions are taught.
It is where we gather with family and friends, and perhaps strangers too, to celebrate our freedoms.
The care with which my sister-in-law Kristy sets her Table reflects the solemnness and seriousness of this holiday. The vibrancy and beauty of the Table reflect our gratitude to God.
OUR BEST PASSOVER MENU AND RECIPE LINKS
- Kosher Wines
- Olives & Nuts
- Kristy’s Haroset
- Geri’s Gefilte Fish
- Vicki’s Beet Salad, Fresh Horseradish, Matzohs (recipe below)
- Davida’s Chopped Liver with Pistachios
- Hard Boiled Eggs
- Super-Tender Traditional Beef Brisket with Red Wine Tomato Sauce
- Chicken Adobo with Scallion, Cilantro, Sesame Seeds
- Horseradish Potato Cakes with Chives
- Roasted Brussels Sprouts, Balsamic Glaze, Pomegranate Arils
- Karen’s Chocolate Matzoh Crisp
- Honey Almond Cake
- Chocolate Souffle Cake
- Chocolate Hazelnut Brownie Bars
- Fresh Fruit Skewers
Beet Salad and Fresh Horseradish Recipes
Vicki’s Beet Salad:
Makes about 8 servings
2 pounds beets (about 8 medium to large)
2 large oranges, segmented
½ red onion, sliced
½ fennel, sliced
½ bunch of fresh flat leaf parsley
1 cup walnuts, chopped
Salt and pepper
1. Scrub and trim beets and place in baking dish. Rub with olive oil and sprinkle with salt and pepper. Cover dish with foil and roast at 450 for 45-60 minutes, until a knife can be inserted smoothly into beets
2. Let beets cool and then peel
3. In the meantime, peel oranges and cut into segments
4. Slice red onion and fennel very thin
5. Chop parsley
6. Dice beets
7. Combine beets, oranges, red onion, fennel and parsley in a large bowl, and toss with 1 tbsp olive oil and salt and pepper taste, chill
8. Prior to serving toast walnuts and add to salad
Vicki’s Fresh Beet Horseradish:
1 large horseradish root, peeled and diced to large pieces
½ -1 cup apple cider vinegar
2 small beets, cooked
¼-½ cup sugar
Salt and pepper
1. Add diced horseradish into food processor and chop until broken down to smaller pieces
2. Add apple cider vinegar and continue to process
3. Add beets and sugar and continue to process
4. Add salt and pepper to taste
5. Process until combined well and horseradish is almost pureed
Vicki’s mom, Geri, prepares the homemade gefilte fish. I shared her terrific recipe last year here.
Passover Table Setting
Next Year in Jerusalem
As Passover 2018 comes to a close, we say shalom. We pray for peace, for us, for the world. Next year in Jerusalem, next year may everyone be free.