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4 Passover Sides that Add Color and Flavor

It’s nearly Passover (April 5 to April 13), so get ready to ditch the chametz (leaved bread products) and attend or host a Passover seder dinner. Though you’ll probably never completely get rid of some of the more traditional foods eaten during Passover (like potato kugel), those who celebrate know things can get a little repetitive after a while. The best way to avoid that is to switch up your side dishes to bring some much-needed variety, color, and flavors to your meals.

Some recipes are practically synonymous with Passover, like kugel, matzo ball soup, carrot-and-date-based tzimmes, and apple-walnut charoset. So we’re giving some new options containing ingredients like horseradish (maror), hard-boiled eggs (beitzah), and beets (zeroah).

We think the best part about appreciating a culture is the chance to eat traditional dishes, but we hope these recipes will help broaden your perspective and inspire you to try something new.

Roasted Beet and Goat Cheese Salad, photo by Parker Bach


  • 6 medium beets, scrubbed

  • 6 cups arugula

  • 1 avocado, sliced

  • 4 oz. goat cheese, crumbled

  • 1/2 cup chopped toasted walnuts

For the dressing:

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup balsamic vinegar

  • 1 Tablespoon maple syrup

  • 2 teaspoons Dijon mustard

  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.

  2. Meanwhile, make vinaigrette. In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.

  3. Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

Horseradish Mashed Potatoes Recipe by Lauren Miyashiro,, Photo by Kat Wirsing Ingredients:

  • 3 lb. (about 4 large) russet potatoes, peeled and diced

  • Kosher salt

  • 1/2 cup (1 stick) kosher butter, plus more for serving

  • 1/2 cup milk

  • 1 cup kosher sour cream

  • 3 Tablespoons prepared horseradish

  • Freshly ground black pepper

  • Freshly chopped chives, for garnish


  1. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.

  2. Meanwhile, in a small saucepan over medium heat, melt butter with milk until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream and horseradish then season with salt and pepper. Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper and garnish with chives before serving.