By Jo Ferro
Martha Stewart & Marley Spoon, Martha Stewart’s meal delivery service, has created a delicious Passover meal kit. It contains everything necessary to create a beautiful smoked salmon, beet and haroset salad. This delightful main course salad hits many traditional Passover elements: haroset (apple, walnut, raisin, and wine–vinegar) symbolizing the mortar used by slaves to build the pyramids, and horseradish and arugula, symbolizing the bitterness of slavery. It includes two heavy hitters of classic Jewish cuisine: beets and smoked salmon.
Smoked Salmon and Beet Salad with Haroset and Horseradish Dressing
- Beets, 8.0 oz
- Walnut, pieces, 2.0 oz
- Vinegar, white wine, 1.0 oz
- Horseradish, 1.0 oz
- Sour Cream ,1.0 oz
- One Apple, granny smith, 8.0 oz
- Baby Arugula, 3.0 oz
- Golden Raisins, 1.0 oz
- Salmon fillets, hot smoked, 5.0 oz
You will also need:
- Neutral oil, such as vegetable or safflower
- Coarse salt
- Freshly ground pepper
Preheat oven to 425°F. Peel and quarter beet; slice 1/4-inch thick. Tear a 12-inch sheet of foil and set beets in center. Drizzle with 1 teaspoon oil and season with salt and pepper. Fold up sides to make a 6-inch packet and place on a baking sheet. Roast until tender, 20-25 minutes. Transfer packet to a plate, carefully open foil and let cool slightly.
Add walnuts to baking sheet and toast until fragrant and golden, 4-7 minutes. Transfer to a small bowl and toss with 1/2 teaspoon oil and season with salt. When slightly cool, press with fingers to crush lightly.
In a small bowl, whisk sour cream, horseradish, 1 tablespoon of vinegar, and season with salt and pepper. Whisk in 1–2 teaspoons water to loosen.
Unwrap salmon and remove skin. Break salmon into large flakes. Discard any small bones you may find.
Cut sides of apple, discard the core, and thinly slice apple. Stack the slices and cut into thin matchsticks. In a medium bowl, whisk remaining vinegar with 2 tablespoons oil and season with salt and pepper. Add salmon, apple, arugula, raisins, and most of the walnuts (reserve some for garnish), and toss to combine.
Spoon half of horseradish dressing onto 2 plates and top with beets. Top with salad. Drizzle remaining horseradish dressing on top and sprinkle with remaining walnuts. Enjoy!