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Beet and Leek Salad with Peanut Dressing
Beet and Leek Salad with Peanut Dressing Pareve
makes 6 servings


2 to 3 medium beets (3/4 to 1 pound)
Cooking spray
4 cups thinly sliced leek (1 to 1 1/2 pounds)
1/2 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 cup water
1 tablespoon fresh lime juice
1 tablespoon creamy peanut butter
1 1/2 teaspoons minced peeled fresh ginger
2 cups alfalfa or bean sprouts


Preheat oven to 425. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a small baking sheet coated with cooking spray. Bake for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins. Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices. About 15 minutes before the beets are done, combine the leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake for 15 minutes or until tender and just beginning to brown; (stir after 8 minutes).  In a bowl combine the water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth. Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings. Drizzle about 2 teaspoons dressing over each serving. Serves 6. The dressing gets thicker as it stands, so add more water to thin it if necessary.

Modified from