This flavorful and festive vegan side dish combines sweet and salty flavors into one tempting, colorful and beautiful salad. Perfect for Rosh Hashanah.
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Rating
4.8 stars (5 reviews)
Keywords
salad recipe
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
Categories
Side Dish
Cuisine
Middle Eastern
Steps
In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste.
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.
Toss cooked green beans with the pistachios and 1 1/2 tbsp fresh dill, then transfer to your serving dish.
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.
Drizzle the top of the salad with 1 tbsp date honey syrup. Serve at room temperature.
Nutitrion
Serving Size: 1 serving
Calories: 94 kcal
Carbohydrates: 12 g
Protein: 2 g
Fat: 4 g
Sodium: 47 mg
Sugar: 8 g
Reviews
Mark on 2018-05-17 (5 stars): Made this with asparagus instead of green beans for Pesach. Excellent!
One detail you might want to remember, especially those making this dish for Rosh Hashanah: it is Ashkenazi custom not to eat nuts on RH, so omit the pistachios. (I read in one source that is because the gematria--the mystical numerical significance--of the Hebrew word for "nuts" is the same as for "sin," which makes nuts symbolically inappropriate for RH as the beginning of the Jewish penitential season. But then I read another source disputing the gematria. Oy.)
Beth on 2016-11-27 (5 stars): I took this to our annual Thanksgiving potluck and came home with an empty dish. That says it all, doesn't it? My friends especially enjoyed the date honey. Thanks for the recipe and the clear instructions at every step.
Joanna on 2014-12-09 (4 stars): I liked this combination of flavors, though used regular honey to make it easier. However next time I think I will make some alterations, making the pieces of beet and bean smaller and making a pistachio pesto with ground pistachios, olive oil, honey and arugula maybe? Mixing that altogether I think will ensure getting all the flavors in one bite - otherwise it's no more than the sum of its (albeit delicious) parts.
Sara on 2014-10-07 (5 stars): I made this for rosh hashanah. Was a huge hit! Thank you!
Marcia on 2014-10-01 (5 stars): This was a wonderful addition to my holiday menu this year. I loved that much of the preparation could be done ahead of time without compromising the flavor. I was pleasantly surprised at how easy it was to make the date honey syrup, and I am anxious for your recommendations for using the leftovers in other recipes. The combination of ingredients looked beautiful on the platter, and my guests loved the taste! Thinking ahead to the next time I make this, do you see any reason why I couldn't prepare the string beans by roasting them in the oven rather than sautéing them? Because I had doubled the recipe, I had to sauté in batches, and it took a very long time. Roasting, I think, would make it a bit easier.
