1 1/2 Cup Chopped Walnuts
1/2 Cup Sugar
4 Medium Beets (washed, peeled and diced)
1 Tablespoon Extra Virgin Olive Oil
1/4 Teaspoon Kosher Salt
4 Medium Gala Apples
1/2 Cup Dates (pitted and chopped)
1/2 Teaspoon Ground Cinnamon
2 Tablespoons Golden Blossom® Kosher for Passover honey
1/3 Cup Manischewitz or sweet red wine
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Place walnuts in a single layer on a foil-lined baking sheet and bake until toasted, about 5-7 minutes.
Place ½ cup sugar in a medium saucepan on medium heat and mix while melting the sugar.
As soon as the sugar is melted, add the nuts and quickly coat the nuts. Transfer nuts to piece of wax or parchment paper and immediately break up the nuts with a spoon.
After you make your nuts, get those beets cooking! Toss beets in olive oil and salt and place on a foil-lined baking sheet. Roast for 15 minutes or until tender. Let cool.
Peel and core your apples and dice them and toss with beets in a large bowl. Then add the diced dates and cooled nuts. Then add cinnamon, honey, and wine and mix one more time.
Thank you to our good friend Amy Kritzer of @whatjewwannaeat for creating this delicious recipe!