+
3 (5)

Salads, Vegetarian

Beet and pomegranate salad

Beet and pomegranate salad
Michael Robinson Chavez / Los Angeles Times

Maybe the evolution of the Israeli food scene over the last 25 years isn't the first thing that crosses your mind when you think about contemporary Israel. Maybe you're not even sure what Israeli cuisine is. But if it piques ... Read more

Total time: 1 hour, 20 minutes | Serves 6
  • 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

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.

Note: 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.

HAVE YOU TRIED


Negroni orange popsicles
Negroni orange popsicles

August’s charred broccoli salad
August’s charred broccoli salad

Shrimp with avocado salsa
Shrimp with avocado salsa

'Pumpkin' custard meringue pie
'Pumpkin' custard meringue pie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Roasted pumpkin salad
Celery root salad with carrot top vinaigrette
Summer vegetable salad
Ume's Japanese Potato Salad