Orange Beet Charoset
Recipe type: Passover
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Incorporate the orange on the seder plate with this sweet and tart Orange Beet Charoset!
  • 4 medium beets, washed, peeled and diced
  • ½ tablespoon neutral oil
  • ¼ teaspoon kosher salt
  • 4 medium apples (I used Granny Smith, but any firm apples work)
  • 1 cup walnuts, chopped
  • ½ teaspoon ground cinnamon
  • 2 tablespoons honey
  • ⅓ cup Manischewitz (I like blackberry) or sweet red wine
  • 1 large orange, segmented and diced
  1. Preheat oven to 350 degrees F.
  2. Get those beets cooking! Toss beets in oil and salt and place on a foil-lined baking sheet. Roast for 15 minutes or until fork-tender. Let cool. You can also roast the beets peeled but whole and dice after. Up to you!
  3. Peel and core your apples, dice them and toss with cooled beets in a large bowl. Then add nuts, cinnamon, honey and wine and mix again. Carefully fold in oranges (to segment the orange, cut the skin and pith off with a knife, then cut the segments out of the orange leaving the pith divided behind and then dice the pieces) and serve! Can be made a few hours ahead of serving and stored in the refrigerator.
Recipe by What Jew Wanna Eat at