Pomegranate and Beet Salad

Aperture:f/5.6
Focal Length:55mm
ISO:3200
Shutter:1/80 sec
Camera:NEX-5R

This is the recipe that I accidentally discovered when I had excess of beets ( from garden) and did not know to make good use of .I also had Pomegranate with me and was looking online for a recipe to mix both. I was surprised to see that this is a very famous Israel salad and it tasted amazing. I have made many changes (important change is not choosing to cook the beets)  to the original recipe that was published in Los Angeles times.

Link to the original recipe.

http://www.latimes.com/features/food/la-fo-watchrec24c-2008sep24,0,4538189.story

 

Ingredients:

Pomegranate 1 cup

Beet-2 Medium (Finely diced)

Cilantro-1/4 cup (Chopped)

Green chilies 1 or to taste

Molasses- 2 tsp. (more if desired)

Salt to taste

Pepper-1/4 tsp. or to taste

crushed red chilies- 1/4 tsp.

Lemon juice-1/2 tsp. or more

Method;

Mix the Pomegranate and Beets in a mixing bowl .Add Molasses, green chilies, cilantro, salt and pepper ,crushed chili , lemon juice and mix well. Refrigerate for 30 minutes.

Beautiful, colorful and Nutritious Salad is ready to serve.

 

Tips:

If you do not have molasses, you can skip it but it will definitely add a nice flavor if you can find it in the store.

Stores well in the refrigerator for a day or two.

If you are making it ahead of time, please reserve the salt and lemon juice to just before serving the salad.

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