Image credit to: Boston Organics
This traditional Passover dish has been spiced up with the addition of sweet dates and beets. You can serve over matzah/crackers or over a creamy organic yogurt.
1. Preheat oven to 350°F. Bake the walnuts in a single layer until toasted, or about 5-7 minutes.
2. Meanwhile, wash your beets and cut them in half. Remove the walnuts and start to roast the beets for at least 1 hour in the 350 °F oven until tender. Put your sugar in a 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 spoons.
3. When your beets are ready, peel with your hands or a paring knife (once cool of course!). Peel and core your apples and dice 'em up. Then add the diced dates and cooled nuts. Mix that up and add the sugar and cinnamon and mix. And then the honey and wine and mix one more time!