Originally posted October 07, 2012

beet and pomegranate salad

beet and pomegranate salad by joanie

The Shiksa in the Kitchen has some great advice on liberating your pomegranate seeds. Her step-by-step instructions made me try it, and it's easier than you think.

Next time I'm going to make this salad with arugula instead of cilantro and red pepper flakes.


  • 3 beets
  • 1 lemon, juiced
  • 1 tbsp molasses
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp kosher salt
  • 1 pomegranate, seeded
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup extra virgin olive oil
8 sides


Bring a pot of water to a boil. Add the beets and cook until tender (about 45 minutes). Submerge in an ice bath to cool. Then peel and dice.

Toss beets with lemon juice, molasses, red pepper flakes, and salt. Let sit for 15 minutes.

Meanwhile, seed your pomegranate if you need to. Then toss the beets with the pomegranate seeds, cilantro leaves, and olive oil.


90 minutes



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