2 medium golden beets, peeled and chopped into 1/2-inch cubes
3 TBS olive oil, divided
1/3 medium red onion, thinly sliced
3 TBS golden raisins
5 large medjool dates, quartered
2 TBS white balsamic vinegar (or any vinegar you have on hand)
pinch of salt
2 TBS unsalted vegan buttery spread (use butter if not vegan)
1 and 1/2 large pitas
1/2 cup (65g) hazelnuts
2 tsp sumac
1/2 tsp Japanese seven-spice (shichimi togarashi)
6 cups baby spinach (about 5 oz/150g)
2 TBS lemon juice
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking pan with parchment paper. Toss the beets with a tablespoon of olive oil, and spread it onto the baking pan. Bake for 20-25 minutes, or until the beets are easily pierced with a fork.
In a small bowl, stir the red onions, raisins, dates, vinegar, and a pinch of salt together. Let it stand for 20 minutes. If there’s any leftover vinegar after it’s been marinated, drain it away.
Tear apart the pita into 1- to 1 and 1/2-inch pieces.
In a large pan, heat the buttery spread and 1 tablespoon of olive oil over medium-low heat. When the butter has been melted, add the pita and nuts, and stir well. Keep stirring it for about 4 to 6 minutes, or until the pita turns golden brown. Remove the pan from heat, and sprinkle on the sumac and shichimi togarashi, and mix well. Use 1 tsp of the shichimi togarashi if you want more heat in your salad.
In a large bowl, toss the spinach with the onion marinade, beets, pita, nuts, 1 tablespoon of olive oil, and lemon juice. I didn’t need to add any more salt, but adjust it to your taste.
Adapted from the Baby Spinach Salad with Dates & Almonds Recipe in Jerusalem by Yotam Ottolenghi and Sami Tamimi.