Please consult the OU's guidelines for checking fruits and vegetables.

Roasted Beets with Curry
This recipe is kosher for Passover.
Roasted Beets with Curry Eileen Goltz | Dairy
1 hour, 10 minutes 25 minutes
45 minutes
4 servings

  • 6 medium beets
  • Salt
  • 2 cloves garlic, crushed
  • 2 Tablespoons plain yogurt
  • 2 Tablespoons mayonnaise
  • 4 teaspoons curry powder
  • 3 Tablespoons fresh lemon juice
  • 10 Tablespoons olive oil
  • 4 Tablespoons chopped celery or cilantro

  1. Preheat oven to 375°F.
  2. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender about 45 minutes. Set aside to cool.
  3. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside.
  4. Unwrap the beets, and rub away skin. Slice into wedges and set into your dish.
  5. Spoon curry sauce over the beets and serve at room temperature.

This recipe can be doubled or tripled.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.