Yes, it is true that for Hanukkah to feel like Hanukkah, we will eat latkes and sufganiyot. One way to make Hanukkah healthier is to bake the latkes and donuts, rather than deep frying them. We also play dreidel. Click here if you forget the dreidel rules or find yourself by people who have forgotten the rules of the game.
Recipes for baked latkes and baked strawberry glazed sufganiyot are available in the Jewish Food Hero cookbook right here.
Another way to make Hanukkah healthier is to simply add more healthy food to our holiday table. Just eating latkes and donuts (even if they are healthy versions of these foods) will not leave us feeling satisfied. Add some some fresh vegetables to your Hanukkah table this year.
Tangy Georgian Beet Walnut Salad
I created this Beet Walnut Salad for Hanukkah after reading about the Georgian Jewish community (Georgia the Baltic state) in Gil Mark’s cookbook, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. According to Mark’s, popular plant-based foods in Georgian Jewish communities include beets and walnuts. The preferred Georgia taste is sour.
This salad includes beets, chickpeas, walnuts, and fresh green lettuce. The pink dressing is tangy-sour from citrus and creamy from walnuts.
Ingredients in this recipe:
Chickpeas: If you are not making chickpeas from scratch, it is important to buy good tasting canned beans. I recommend these no salt added organic chickpeas.
Walnuts: the walnuts are a special ingredient in the dressing. You can also add more to the salad. These walnuts are delicious. They are kosher, organic and raw.Print
A few hours before making the salad, boil the beets until tender and set aside to cool .
Soak the walnuts.
When you are ready to make salad:
- Peel and dice the beets into large cube sized pieces and set aside
- Combine the beets, shallots and chickpeas into a large prep bowl
- Place all dressing ingredients into blender and blend into smooth
There are two ways to present this salad:
Option 1: Dress the beets, shallots, and chickpeas and allow to marinate in the dressing for up to 24 hours. This makes the dressing pink and also creates a lovely taste. When you are ready to serve, mix in 1-3 cups of chopped lettuce. Garnish with crushed walnuts
Option 2: Keep all the ingredients separate (as shown in the photo) and serve the dressing on the side. If you want pink dressing, add a few pieces of cooked beet to the dressing before you blend it. Garnish with crushed walnuts.
- Large salad bowl
- 2 small prep bowls
- Garlic press
- Citrus reamer
If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals