Beet and pomegranate salad

Time 1 hour 20 minutes
Yields Serves 6
Beet and pomegranate salad
(Michael Robinson Chavez / Los Angeles Times)

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.


Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.


Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

Adapted from “The Book of New Israeli Food” by Janna Gur.
Pomegranate concentrate or molasses is available at cooking supply stores and Middle Eastern markets.