This salad is simple but perfect for Passover, especially for those who keep the Chabad customs where every fruit and vegetable needs to be peeled, and minimal (if any) processed ingredients are used.


  • 4 large beets
  • 1 avocado
  • 1 Asian pear
  • ½ purple onion
  • optional: 1 cup pomegranate seeds
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 1-2 tsp. kosher salt


  1. Wash and dry the beets. Prick each one with a fork several times, then wrap in two layers of foil and bake at 400° F until cooked through. Let the beets cool, then unwrap the foil, peel the beets and dice. (Beets can be cooked in advance and refrigerated for up to a week.)
  2. Cut the Asian pear (my pieces were too big, as you can see, so go a little smaller) and the avocado. Dice the onion very finely.
  3. Whisk the olive oil, lemon juice, and salt together. Pour over salad, toss, and serve.