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

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

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Spinach salad with spicy beef and candied pistachios.
Spinach salad with spicy beef and candied pistachios.Credit: 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

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

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.

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