Tu Bishvat Dinner Menu: Spicy Beef, Candied Pistachio and Spinach Salad

Set your holiday table with freshness and color with this beef spinach salad.

Spinach salad with spicy beef and candied pistachios.
Vered Guttman

Date molasses (known as silan) and pomegranate molasses are available at Middle Eastern and some kosher supermarkets, as well as specialty supermarkets such as Whole Foods.

Serves 4-6

Ingredients:
For the candied pistachio:
4 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
Pinch cumin
3 tablespoons boiling water
1 cup shelled raw pistachio

For the spicy beef:
3 tablespoons date molasses (silan)
2 tablespoons pomegranate molasses
1/2 - 1 teaspoon crushed red pepper
1 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon grated ginger (optional) 
1 tablespoons olive oil
1 1/2 lb. ground beef chuck

For the salad:
4-6 cups baby spinach
1/4 cup thinly sliced red onion
3 green onions, sliced
1/4 cup pomegranate seeds
1 tablespoon sumac

Directions:
1. To make the candied pistachio, turn oven to 350 degrees Fahrenheit (180 degrees Celsius). Layer a rimmed baking sheet with parchment paper. In a medium bowl, mix sugar, salt, crushed pepper and cumin. Add boiling water and mix well. Add pistachios and stir to coat. Layer pistachios on baking sheet and bake for 8-10 minutes, until crisp. Cool on a cooling rack, then break into pieces.

2. To prepare the beef, mix date and pomegranate molasses, red pepper, salt, black pepper and ginger in a small bowl. Heat 1 tablespoon olive oil in a heavy-bottomed skillet over me-dium-high heat. Cook meat, breaking it apart with a fork and stirring constantly, for about 4 minutes until it is no longer red. Stir in pomegranate mixture and continue to cook until beef is fairly dry, about 3 minutes longer. Remove from heat.