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Home >> recipes >> Beetroot and Pomegranate Salad
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Beetroot and Pomegranate Salad

I first encountered this recipe during a photo shoot for "The Book of the New Israel Food". Erez Komarovsky prepared a few salads for the Israeli Meze section, and this one caught my attention. I never thought of mixing beets and pomegranates in one dish, but one bite revealed the magic. Almost identical in color, their diametrically opposed textures and flavors complement each other beautifully: pomegranates are tangy and crunchy, beets – soft and sweet. Plus you have two symbolic Rosh Hashana fruits in one yummy dish. 
 
 

Ingredients (serves 6)
  • 3-4 medium beetroots
  • 2 tablespoons pomegranate syrup (pomegranate molasses) 
  • 2-3 tablespoons freshly squeezed lemon juice
  • 2-3 dried chili peppers, crushed
  • Coarse sea salt
  • 1/4 cup delicate olive oil
  • 1/2 cup fresh coriander leaves
  • 1 cup pomegranate seeds
  1. Boil the beetroots in water until tender. Cool, peel and cut into very small dice.
  2. Mix with the pomegranate syrup, lemon juice, peppers and coarse sea salt. Set aside for about 15 minutes.
  3. Mix the salad with the coriander leaves and pomegranate seeds, pour the olive oil on top and serve.
     

Variation:
Tuna Ceviche with Beets and Pomegranates:
Dice 4 ounces of sashimi-grade raw tuna and cure in fresh lemon juice for 10-15 minutes. Lightly toss with the rest of the ingredients and serve immediately.

Wine Recommendation:

 
 


Rose 2008, Galil Mountain Winery:
A dry Rose wine is always a good way to start the meal, especially if you plan to serve salads and cold starters. This Rose wine is dry and refreshing and is made mainly from Sangiovese grapes. This is an aromatic wine combining notes of pomegranates and other fruits and flowers and is a wonderful fit with this dish.


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Photo: Eilon Paz (from "The Book of New Israeli Food")
 
 
 
 




 


 

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