Mar 24, 2020
JNF On Demand: Live challah bake with JNF first lady Lauren Lizerbram
We were welcomed into the Lizerbram kitchen for a challah bake.
By Jewish National Fund
Mar 19, 2020
Coronavirus, from a Jewish perspective: When it comes to good deeds, just do it
At JNF, our inspirational leaders and donors have once again proven their "willingness to act."
By Yossi Kahana
Feb 21, 2020
Singer-songwriter Peter Himmelman: Jewish unity should come from love, not fear
Successfully passing Jewish values on to the next generation requires our children receive a message that soars well beyond mere victimhood.
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Aug 11, 2016 By Jewish National Fund Category: Blueprint Negev,
In the JNF Kitchen: Simple and favorful fresh beet salad
It is one of the fabulous recipes from "Flavors & Delights of Yeruham," a cookbook by the women of Yerucham that captures the culinary riches of the town. In addition to recipes, the book focuses on the personal stories of the cooks, and the flavors and atmosphere that surround them.
Before Yerucham had restaurants, its community members saw a desire to bring visitors in and they created a program that feeds, educates, and entertains travelers. Residents generate a hospitality industry right out of their homes while telling guests about their culture and background and educating through recipes. Women whose children have left home host travelers in their homes for home-cooked meals -- some of the best in Israel!
More on Yerucham:
Surprises abound in Yerucham, a little Negev town with big dreams
In the JNF Kitchen: Yerucham challah once made for President Ezer Weizman
Put the beets in a covered pot with water and cook for 1-2 hours on medium until they are tender and a fork can go in but they are not too soft.
Peel and clean the beets under running water. Pat dry with paper towels and cut into cubes.
Mix the vinegar, oil, and, lemon, and up to 1/2 cup of the reserved cooking water from the beets. Add salt and pepper to taste. Add the onions and parsley, and pour on the cut beets.
Adjust seasoning to taste.
You can keep the salad in a refrigerator for up to a week.
The people of Yerucham.