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Recipe: Beetroot and pomegranate salad

Serves 6

Prep:

Cook:

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Beetroot and pomegranate salad, a recipe from Gur’s influential cookbook
Beetroot and pomegranate salad, a recipe from Gur’s influential cookbook

    Janna Gur first encountered this dish during a photo shoot for The Book of the New Israel Food. As she says: "The cook Erez Komarovsky prepared a few salads for the Israeli meze section of the book, 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 colour, their diametrically opposed textures and flavours complement each other beautifully: pomegranates are tangy and crunchy, beets - soft and sweet."
    Serves 6.

    Ingredients

    ● 3-4 medium beetroots
    ● 2 tbsp pomegranate syrup (pomegranate molasses)
    ● 2-3 tbsp freshly squeezed lemon juice
    ● 2-3 dried chilli peppers, crushed
    ● Coarse sea salt
    ● 4 tbsp delicate olive oil
    ● Small handful fresh coriander leaves
    ● 75g pomegranate seeds

    Method

    ● Boil the beetroots in water until tender. Cool, peel and cut into very small dice.
    ● Mix with the pomegranate syrup, lemon juice, peppers and coarse sea salt. Set aside for about 15 minutes.
    ● Mix the salad with the coriander leaves and pomegranate seeds, pour the olive oil on top and serve.

    Method
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