Beets are a siman for “removing our enemies” and carrots for “increasing our merits.” I added rice and raisins just ‘cause I like ’em and pecans for crunch. Some people have the custom not to eat any nuts on Rosh Hashanah and even through Simchat Torah.
We personally refrain only from walnuts so in our kitchen pecans are fair game! Thankfully! But obviously, follow your custom and keep or remove the pecans from the recipe as you see fit. Rabbi Lawrence explains the nut custom here.
- Cook Time
- Prep Time
- 8 ServingsServings
- 3 small beets, scrubbed
- 2 tablespoon olive oil, divided
- 1 bag wild rice (8-ounce bag)
- 1 large carrot, peeled and cut into ¼-inch thick rounds
- ¼ cup golden raisins
- ¼ cup chopped pecans
- 1 small orange, juiced
- 1 tablespoon orange zest
- 1 teaspoon chopped parsley
- Kosher salt
- Freshly ground black pepper
Preheat oven to 400° F.
Place beets in a large piece of foil with 1 tablespoon olive oil and seal tightly. Roast for 1 hour or until tender when pierced with a fork. When cool enough to handle, peel and cut into quarters.
Cook rice according to packages directions, drain and set aside.
In a large pot, heat remaining tablespoon of olive oil over medium high heat. Add carrots and cook, stirring often, for 5 to 8 minutes or until slightly softened. Add raisins, pecans, juice, zest and cooked wild rice. Stir to combine and cook 5 to 10 minutes or until heated through. Remove from heat and stir in beets and parsley and season to taste with salt and pepper. Serve warm or at room temperature.