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Orange Beet Charoset

Amy Kritzer
Incorporate the orange on the seder plate with this sweet and tart Orange Beet Charoset!
4.67 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Passover
Cuisine Jewish
Servings 6 -8 servings


  • 4 medium beets washed, peeled and diced
  • 1/2 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
  • cup Manischewitz I like blackberry or sweet red wine
  • 1 large orange segmented and diced


  • Preheat oven to 350 degrees F.
  • 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!
  • 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.
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