I made this dish for our Rosh Hashanah dinner as a way of getting the good luck from the pomegranate seeds for the year. WOW! This is such a simple salad, with 3 ingredients really (beets, pomegranate seeds, and cilantro), and it was so fabulous. The pomegranate seeds add a nice crunchy texture to the chopped beets, and the lemon and pomegranate juice add just the perfect amount of sweet and tart. It's a beautiful salad that brings the plate alive. Try it, you'll see.
- 3 to 4 medium beets
- 2 tablespoons pomegranate concentrate or molasses
- 2 to 3 tablespoons lemon juice
- 2 to 3 small, dried red chile peppers, crushed
- Coarse sea salt
- 1/2 cup fresh cilantro leaves
- 1 cup pomegranate seeds
- 1/4 cup lightly flavored olive oil
1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl.
2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.
3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.