If you’re a little wary of eating so many potatoes over Pesach; don’t love sweet potatoes or squash and you crave other vegetables, beets are the way to go. Some people claim they hate beets but we say if you were to close your eyes and taste them, they would seem like a delicious fruit. Beets are sweet!
Fresh beets are always in good supply. Beets are loaded with folic acid and potassium, and have a distinctive flavor and a crisp texture. They are grown in more than 30 states, and crops are harvested and shipped throughout the year.
Look for smooth, hard, round beets; a healthy deep red color is an indicator of quality. The surface should be smooth and free of cuts. Avoid beets with soft, moist spots or shriveled, flabby skin. The taproot, which extends from the bulbous part of the beet, should be slender.
The most famous dish prepared from beets is one that is associated exclusively with Pesach. The origins of borscht are in Lithuania and Russia, but most people of Eastern European descent have their versions of this readily available and inexpensive dish. Many people prepare fermented sour borscht about two weeks before Pesach but it is fast becoming a lost art. Most folks prefer to make a quicker version.
Cut pears lengthwise around core into 1/4-inch-thick slices. Cut out as many rounds as you can from the slices using cookie cutter and put in one bowl of vinaigrette.
2 pounds medium beets