This is my go-to beetroot salad, and I rely on it frequently. It’s wonderfully uncomplicated, using readily available ingredients. Beetroots are not only easy to prepare but also improve in flavour when made in advance, which suits my cooking style. I prefer to prepare most of my dishes before Shabbat and serve them later, often hours or even days after the initial cooking.

Given the simplicity of this recipe, it’s essential to select the finest olive oil and balsamic vinegar you can find.

In Hebrew, beetroot is called selek, which echoes the word she’yisalku, meaning “that they should be removed.” For Rosh Hashanah, beetroot is one of the traditional simanim, symbolising the hope that those who wish us harm should depart. This simple beetroot salad therefore carries an added depth of meaning at the festive table—its vibrant colour and earthy sweetness paired with a prayer for protection and peace in the year ahead.

TIP: You can prepare and dress this dish up to two- three days ahead of serving.

INGREDIENTS:

• 12 medium to large raw beetroots (though I occasionally use different colors, it is not a requirement at all!)
• 4 teaspoons granulated sugar
• 4 tablespoons balsamic vinegar
• 4 tablespoons extra olive oil
• Flaky sea salt

METHOD:

1. Preheat the oven: Heat the oven to 200°C (400°F).
2. Prepare the beetroots: Scrub the beetroots clean, trim any excess tops, and wrap each beetroot individually in aluminium foil.
3. Roast: Place the foil-wrapped beetroots in a large roasting tin and cook until a sharp knife inserted through the foil goes in easily. Depending on the size, some beets may be ready before others—remove them as they cook through.
4. Cool and peel: Once cooked and cooled, remove the foil, peel the beets, and slice into small wedges or thin discs.
5. Dress the salad: Add the peeled and sliced beetroot to a bowl along with the sugar, balsamic vinegar, olive oil, and a pinch of flaky sea salt. Mix well.
6. Marinate: Allow the flavours to marinate for at least 1 hour, or up to 3 days. Store in the fridge until ready to serve.
7. Serve: To serve, arrange the beetroot on a serving dish and taste for seasoning. Sprinkle with additional flaky sea salt as desired.

MAKE AHEAD:

The whole salad, including dressing and seasoning, can be prepared up to three days before serving and stored in the fridge in an airtight container. Take it out of the fridge about 30 minutes before serving, just so it isn’t “fridge cold” when it reaches the table.