The countdown is on- it’s almost Passover time! Who’s excited? This girl. If Jew are catching up on your WJWE, I made an easy gefilte fish video last week with my friend Hilah and was a featured blogger on Joy of Kosher! Busy week, y’all! Last year I shared my recipe for traditional charoset– and it was delicious. My gentile friends even ate it up! This year I stepped up my game with the addition of beets (say what?), dates (crazy!) and candied walnuts (mmm, sugar) to make Apple Beet Charoset. All without sacrificing the necessary wine. Well let me pat myself on the back- this version is pretty darn tasty! The healthy beets balance the other ingredients and add an awesome red color to the mix, and the dates and candied nuts just sweeten the deal. And by deal I mean charoset.
Here is all Jew need to get started!
First up, let’s sugar some nuts! Bake the walnuts in a single layer in a preheated 350 degrees F oven until toasted. Next up, put your 1/2 cup 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. This happened so quick I didn’t have time to photograph it! Transfer nuts to piece of wax or parchment paper and immediately break up the nuts with spoons.
After you make your nuts, get those beets cooking! Wash your beets and cut in half. Roast for at least 1 hour until tender. This is a good time to catch up on your WJWE Jewish recipes! When your beets are ready, they should be easy to peel with your hands or a paring knife (once cool of course!)
That’s it! How pretty is this? Besides during the Seder, I like to serve this over yogurt for an easy kosher breakfast. This can totally be made ahead of time- and the longer it sits the redder it gets!
- 1½ cup chopped walnuts
- ½ cup sugar
- 4 medium beets, washed, peeled and diced
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- 4 medium apples (I used Pink Lady. Gala is tasty too)
- ½ cup dates, pitted and chopped
- ½ teaspoon ground cinnamon
- 2 tablespoons honey
- ⅓ cup Manischewitz (I like blackberry) or sweet red wine
- Preheat oven to 350 degrees F. Set aside a piece of wax or parchment paper.
- 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.