Roasted Beet Hummus (What Jew Wanna Eat) – Pareve
Beet Carpaccio with Avocado & Chia Seed Dressing (May I have that recipe) – Pareve
Simanim Fritto Misto with Honey Roasted Garlic Aioli – (Busy in Brooklyn) – Pareve
Roasted Beet Soup with Fried Goat Cheese Medallion and Candied Pecans (Kosher by Gloria) – Dairy
Beet fries with Goat Cheese Sauce (What Jew Wanna Eat) – Dairy
Green Beans, Beet, & Pistachio Salad (Tori Avey) – Pareve | Pistachios
Golden Beets with Mandarin Oranges (Kosher Everyday) – Pareve | Instant Pot
Roasted Beet Pearl Couscous (Rachel Kor) – Pareve
Citrus and Beet Red Quinoa (Kosher Everyday) – Pareve
Beet, Tomato, & Artichoke Salad (Katie’s Cucina) – Pareve
Quinoa, Roasted Beets, and Walnuts Salad (Ricki Heller) – Pareve | Walnuts
Beets & Berries Salad (Kosher.com) – Pareve
Beet & Cucumber Salad (Edible Long Island) – Pareve
Red Cabbage, Date, & Beet Salad (Jewish Food Society) – Pareve
Apple Beet Farro Salad with Crispy Chickpeas (Healthline) – Pareve
Beet & Wheat Berry Salad with Picked Apples & Pecans (Serious Eats) – Pareve | Pecans
Ruby Red Bulgar Beet Salad (Kosher from Jerusalem) – Pareve
Beet & Butternut Squash Salad (Paula Shoyer) – Pareve
Roasted Beet Salad with Horseradish Aioli and Caramelized Walnuts (May I have that recipe?) – Pareve
Spinach and Beet Salad with Goat Cheese (Confident Cook Hesitant Baker) – Dairy
Beets, Burrata, & Blackberry Salad (West of the Loop) – Dairy | Pecans
Beet Salad with Blue Cheese & Hearts of Palm (That Skinny Chick Can Bake) – Dairy You could probably sub other cheese as well
Beet Salad with Orange & Feta Cheese (Ronnie Fein) – Dairy
Kale & Roasted Beet Salad with Maple Balsamic Dressing (Tori Avey) – Dairy
Beet Salad with Goat Cheese and Nuts (The Jewish Kitchen) – Dairy | Walnuts
Roasted Beet, Apple, & Goat Cheese with Walnuts (At the Immigrant’s Table) – Dairy | Walnuts
Golden Beet & Barley Salad with Rainbow Chard (The Kitchn) – Dairy
Tsimmes with Beets, Turnips, & Beef (Epicurious) – Meat
Red Beet & Dill Roasted Salmon (Net Cost Market) – Fish
Best-Ever Veggie Burger (Kitchn) – Pareve
Vegetables Bourguignon (Kosher by Gloria) – Pareve
Chocolate Beet Cake (Chocolate and Carrots) – Dairy
Beetroot Chocolate Cake (Kraut Kopf) – Pareve
Beet Cake (Renana’s Kitchen) – Pareve
Bread Machine Challah
6 1/2 cups flour
3/4 cup sugar
1 1/2 cups water
1/2 cup veg oil
1 1/2 tsp salt
1 1/2 Tbsp yeast
Braid challah. Add Wash and then cook on 350 Degrees
Pretzel Variation: Take a low, wide pot or skillet and fill it with water. Add about 1/8-1/4 cup of baking soda. Once it’s a low boil, put the challah in the water for 30 seconds. Bathe the Challah. Lift out carefully with two slotted spoons or spatulas and put on the prepared baking sheet. Sprinkle with an everything bagel spice and bake at 350 for approx 27-30 minutes. Tent the challah for 10 minutes and then cook for another 18-20 minutes.
This is a recipe from our one of the administrators at our synagogue, it’s delicious and I make it on weeks that I am not making 5lbs.
5lb Egg Challah
4 tbsp yeast or 4 (1/2 oz) packages of active dry yeast.
1 tbsp sugar
1/2 cup warm water
5 lbs bread flour + extra flour depending on climate if it is too sticky
2 tbsp & 2 tsp salt (I definitely have used only 2 tsp)
2 1/2 cups sugar
1 1/2 cups oil
4 cups warm water
3 tbsp Vanilla (I don’t measure and just squeeze until it looks right)
Egg wash for challah: 1 – 2 eggs, vanilla (during RH, I add a squirt of Honey)
Proof the yeast:
I use a 4 cup measure cup and place 1/2 cup warm water, yeast, 1 tbsp sugar. I wisk everything together, which is a tip I learned just recently and the yeast proofs so much better.
- In a large mixing bowl, oil the sides of the bowl.
- Then add all of the dry ingredients and mix well.
- Then add all the liquid ingredients.
- Knead until smooth ball. Put in very large bowl & let rise until it is double. Put it near a warm place
- Punch down.
- Take a small piece of dough the size of an egg & recite the blessing for challah. Wrap it in aluminum foil & burn in oven. It should not be in the oven at the same time as the rest of the challot you will eat. Keep it wrapped & discard when burned.
Let is rise a 2nd time.
Wash with egg wash
Bake at 350 F for about 45 minutes or until it sounds hollow when tapped on the bottom. Times vary depending on the size of your challot.
Heavenly Challah (Vegan/Water)
7 Cups flour
2 tbs dry yeast
5-8 Tbs sugar (depending on desired sweetness)
2 ½ cups warm water
½ cup oil
1 tbs salt
1 egg beaten (sub maple syrup if you want it vegan)
Sesame seeds or poppy seeds
- Place all ingredients except the salt in a large bowl. Begin kneading. When a ball of dough is formed, add the salt. Knead the dough for approximately 10 minutes, until the dough is smooth and soft, but not sticky
- Brush the dough and bowl with a bit of oil, cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place for approximately 1 hour, until the dough doubles in volume.
- After the dough has risen, knead it for a few minutes. Roll pieces of dough into strands to be braided. To make more airy Challahs, roll out each strand into strips, approximately ¼ inch (about ½ centimeter) thick. Roll each strip Jellyroll fashion to form a tube and use these to braid the Challah.
- Place the Challah in a pan. Brush with beaten egg and sprinkle with poppy or sesame seeds if desired. Cover and let them rise again in a warm place for approximately 40 minutes. In the meantime preheat the over to 350 degrees.
- Bake for approximately 30 minutes, until the Challahs turn golden brown. Remove the Challah from the oven and from the pan and cool on a wire rack.
This recipe is from the kitchen of Alina Spaulding. I usually fill with chocolate chips and roll out long strip and flatten with a rolling pin and spread filling and the roll together before I braid.
I am part of the Facebook group, I Don’t Cook But I Give Out Recipes and saw this amazing technique from Sarah Bokchin. Thank you for sharing the recipe. I am looking forward to using her technique on my apple challah or making a cinnamon challah.
She used Esty Wolbe’s Challah recipe to do it. She separated out a portion of the dough and added some cocoa to make the chocolate portion.
Here’s a video of her making the challah
Are looking for other ideas for challah recipes or ways to use leftover challah?
Nordic signature bakeware features handsome shapes for all seasons. Heavy cast aluminum ensures uniform baking and browning to enhance our unique and beautiful designs.
- Honeycomb-inspired pan divides your dessert into perfectly portioned cake lets
- How about pull-stick buns, One more fun way to create a sweet buzz?
- Made from cast aluminum
- Oven safe to 400 degrees with 10-cup capacity
- Lifetime warranty and made in the USA