Getting your player ready...
From “The Book of New Israeli Food,” by Janna Gur. Serves 6.
Ingredients
3-4 medium beets
2 tablespoons pomegranate concentrate
2 to 3 tablespoons freshly squeezed lemon juice
2 to 3 dried chili peppers, crushed
Coarse sea salt, to taste
1/4 cup olive oil
1/2 cup fresh cilantro leaves
1 cup pomegranate seeds
Directions
Boil the beets in water until tender. Cool, peel and dice into very small pieces.
Add pomegranate concentrate, lemon juice, peppers and sea salt. Let stand for about 15 minutes.
Mix the salad with cilantro leaves and pomegranate seeds.
Pour olive oil on top and serve.
