Beet and pomegranate salad - Recipes List
Step 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 b
Ingredients
- 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
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