To make this Persian inspired salad even easier to prepare, use pre-roasted beets and peeled pomegranate seeds, available in many supermarkets such as Trader Joe’s and Whole Foods.

Otherwise, roast the beets in 400 degrees, wrapped in aluminum foil for about one hour, or until a knife goes in easily. Let cool and peel (this can be easily done by hand).

Pomegranate syrup is available at health food stores and Middle Eastern supermarkets.

Beet, tomato and pomegranate salad

Recipe by Vered GuttmanCourse: side, saladsCuisine: Persian, IsraeliDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

To make this Persian inspired salad even easier to prepare, use pre-roasted beets and peeled pomegranate seeds, available in many supermarkets such as Trader Joe’s and Whole Foods.
Otherwise, roast the beets in 400 degrees, wrapped in aluminum foil for about one hour, or until a knife goes in easily. Let cool and peel (this can be easily done by hand).

Pomegranate syrup is available at health food stores and Middle Eastern supermarkets.

Labneh is a strained yogurt cheese from the Middle East. It is available at many specialty supermarkets (like Whole Foods and Trader Joe’s,) as well as Middle Eastern and Kosher supermarkets.

INGREDIENTS

1 lb. Roasted beets, peeled (see note above)
2 tomatoes, diced
1 cup pomegranate seeds
1/4 red onion, thinly sliced
2 tablespoons pomegranate syrup (see note above)
1 tablespoon balsamic vinegar
4 tablespoons lime juice
1/2 teaspoon salt
1/2 cup cilantro, leaves only
1 cup labneh cheese or Greek yogurt (optional, see note above))
2 tablespoons olive oil

DIRECTIONS

cut the beets to small cubes, about 1/4” in size. In a large bowl mix with tomato, pomegranate seeds and onion.
Make the dressing by mixing pomegranate syrup, balsamic vinegar, lime juice and salt. Add to the salad and mix well. Add cilantro and mix gently. Let sit for 30 minutes (optional). Mix again, taste and add salt as needed.
(Optional) Make a labneh sauce to serve on the side or under the salad. Mix labneh with olive oil and a little salt. Spread labneh at the bottom of the salad bowl, then pile the salad on top. Alternatively, you can serve the labneh on the side in a separate bowl.