Step 1Cook 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.
Step 2Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.
Step 3Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.