Tori Avey

Recipes, How To Tutorials & Vintage Lifestyle - Every Day Inspired by the Past

learn how to cook mediterranean

Sign Up

Home || Recipes || Salads and Mezze || Green Bean Beet and Pistachio Salad

by 59 Comments

Vegan Rosh Hashanah Recipes - Symbolic vegan appetizer, entree, salad, side, and dessert recipes for the Jewish High Holiday Menu.
Home || Recipes || Salads and Mezze || Green Bean Beet and Pistachio Salad

by 59 Comments

Green Bean Beet and Pistachio Salad

This flavorful and festive vegan side dish combines sweet and salty flavors into one tempting, colorful and beautiful salad. Perfect for Rosh Hashanah.
4.80 from 5 votes
Jump to Recipe Email Me Recipes

Green Bean Beet and Pistachio Salad –
Flavorful and Festive Vegan Side Dish Recipe

I was putting together my Rosh Hashanah menu last week and realized that I’m bored with the same old side dishes we always serve. I mean, certain dishes are expected, of course– family favorites that have become obligatory over the years (like matzo ball soup, which my family expects on pretty much every Jewish holiday now even though it’s a Passover thing). In addition to these holiday favorites, I wanted to venture into some new side dish concepts and liven things up a bit. In my home beets are always a crowd-pleaser, so I decided to combine them with green beans, toasted pistachios and some festive flavors to create a new salad.

Beets are an important part of the Jewish diet. They’re mentioned in Yiddish literature dating back to the Middle Ages. For centuries Ashkenazi Jews have used beets to make borscht, a bright red sweet-and-sour soup, as well as pickles, ground horseradish and preserves. Moroccan Sephardic Jews enjoy them in salads and mezze. To show delight in the Sabbath, the Talmud suggests consuming beet greens. Beets even play a part in the Rosh Hashanah blessing, which makes them particularly appropriate at this time of year.

Here I’ve combined roasted beet wedges with young green beans, olive oil, dill and toasted pistachios. A thin drizzle of date honey adds a touch of sweetness for a sweet new year. The salty/sweet combination makes for a really tasty and festive salad. It also looks really pretty on the table. Enjoy!

Recommended Products:

Mixing Bowls

Skillet 

This post may contain affiliate links which won’t change your price but will share some commission.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Vegan Rosh Hashanah Recipes - Symbolic vegan appetizer, entree, salad, side, and dessert recipes for the Jewish High Holiday Menu.

Vegan Rosh Hashanah Recipes - Symbolic vegan appetizer, entree, salad, side, and dessert recipes for the Jewish High Holiday Menu.

Green Bean Beet and Pistachio Salad

This flavorful and festive vegan side dish combines sweet and salty flavors into one tempting, colorful and beautiful salad. Perfect for Rosh Hashanah.
COURSE: Side Dish
Kosher Key: Parve
Servings: 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
PRINT SUBSCRIBE

Ingredients

  • 1 pound young green beans trimmed
  • 1 1/2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup pistachios
  • 2 tablespoons fresh chopped dill
  • 1 pound roasted peeled beets about 1 1/2 lbs. fresh beets before roasting, cut into bite-sized wedges
  • 1 tablespoon date honey syrup
[adthrive-in-post-video-player video-id="MYBu4sQb" upload-date="2017-11-02T18:43:39.000Z" name="How to Roast Beets" description="How to Roast Beets recipe video: Learn a simple process for roasting beets in the oven, peeling and prepping roasted beets"]

Instructions

  • In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste.
    Fresh green beans in a large mixing bowl.
  • Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned green beans into the skillet and sauté for 6-8 minutes, or until just tender. If the green beans are browning faster than they're cooking, cover the skillet and reduce heat to medium, then let them cook until they become tender. Remove from heat and let the beans return to room temperature.
    Toast the pistachios in a small skillet over medium heat until lightly toasted and fragrant.
    Sauteeing green beans on the stove.
  • Toss cooked green beans with the pistachios and 1 1/2 tbsp fresh dill, then transfer to your serving dish.
    Green Bean Beet and Pistachio Salad - Flavorful and Festive Vegan Side Dish Recipe
  • Sprinkle the beetroot wedges lightly with salt and then arrange them amongst the green beans. Sprinkle the remaining 1/2 tbsp dill over the top of the salad.
    Green Bean Beet and Pistachio Salad - Flavorful and Festive Vegan Side Dish Recipe
  • Drizzle the top of the salad with 1 tbsp date honey syrup. Serve at room temperature.
    Green Bean Beet and Pistachio Salad - Flavorful and Festive Vegan Side Dish Recipe

NOTES

How to Roast Beets
Date Honey Syrup Recipe

Nutrition

Nutrition Facts
Green Bean Beet and Pistachio Salad
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 47mg2%
Potassium 343mg10%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 8g9%
Protein 2g4%
Vitamin A 435IU9%
Vitamin C 9.9mg12%
Calcium 34mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tori Avey Submark

tried this recipe?
Let us know in the comments!

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
Date Honey Syrup – Silan PREVIOUS
Rosh Hashanah Recipes NEXT
Square image of neatly arranged sliced lemon on a slant, accompanied by a serving of rice in the background and a side of asparagus, all presented on a white round plate.

cooking mediterranean

Sign up for my latest recipes and cooking tips, plus a free eCookbook.

Originally Published on

4.80 from 5 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe




Please Note: We typically moderate comments once per month, so please don’t expect a quick response. I encourage you to read through the entire post and comments section carefully before asking a question, as it has very likely already been answered. Read the comment policy.

Comments

  2. Avatar photoPeggy Meskin Zabicki says

    looks delish! I can’t wait to try it, but I will use organic beets because all beets in the U.S. are genetically modified now. (except for organic ones)

    Reply

  14. Avatar photoJoanne Dannon says

    This is perfect for Rosh Hashana, thanks for sharing.

    As Sephardi Jews, I need to add these veggies to the table 🙂 this is a brilliant recipe (and easy!) that I’ll be using for this Chagim this year, thanks!!!!!!

    Reply

EMAIL ME RECIPES

By clicking Subscribe, you are agreeing to our terms, DPF policy, and privacy policy.

Your Privacy Choices (Opt Out of Sale/Targeted Ads)

As an Amazon Associate I earn from qualifying purchases.