Pomegranate and Beet Salad

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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.




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


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.



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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