Hidden Treasure: Beetroot and Pomegranate Salad

August 1, 2011

The pomegranate is rich in symbolism. Not only does it symbolize fruitfulness, but its seeds symbolize the 613 commandments of the Torah (Gen.–Deut.). Its beauty has been depicted throughout the ages in religious paintings, church mosaics, coins, and motifs. Alternating with gold bells, pomegranates hung from the hem of the high priest’s robe (Exod. 28:33–34). In the book of 1 Kings 7:20, we read that the capitals of two bronze pillars of the Temple were adorned with pomegranates. Solomon’s crown was also designed to replicate the crown of the pomegranate.

Lacking in the symbolism of the pomegranate, but rich in many other ways, is the beetroot. On doing research into this vegetable, I was amazed at the wealth of health benefits of the beet and the variety of ways it can be used. Available the entire year, this sturdy plant has been cultivated for thousands of years. Today, it is enjoying immense popularity and is definitely a vegetable to be included in one’s diet.

By combining the pomegranate and beetroot in a salad, one has a dish that is quick and easy to prepare and is both refreshing and highly nutritional. The health benefits of both are impressive. Pomegranates are full of antioxidants and are said to reduce cholesterol and lower the risk of heart disease and cancer. The juice is especially healthy as the peel contains the most antioxidants, and when squeezed, these are released in abundance. The taste is delicious—slightly acidic, but with the sweetness of cranberries. In whatever way one chooses to use the pomegranate in dishes, one can be assured of a surprising taste sensation.

As with the pomegranate, the beetroot is also an excellent source of antioxidants and rich in nutrients such as magnesium, sodium, potassium, iron, vitamin C, calcium, and betaine. With all these vitamins and nutrients, beetroot can be used to boost one’s immune system.  Be sure when selecting beetroot, to always choose firm bulbs with fresh, green leafy stalks. When cooking the beetroot whole, trim the stalks to about 3 cm (or an inch) above the bulb. Don’t peel, or trim the tail, and in this way, its intense maroon color won’t be lost, nor will the nutrients be lost.

Take advantage of these natural treasures! Below is a simple recipe that combines them. Enjoy!

Beetroot and Pomegranate Salad

3–4 medium beetroots
2 tbsp pomegranate concentrate
2–3 tbsp freshly squeezed lemon juice
2–3 dried chili peppers, crushed
Coarse sea salt
&#188 cup delicate olive oil
&#189 cup fresh coriander leaves
1 cup pomegranate seeds

Boil the beetroots in water until tender. Cool, peel and cut into very small dice.

Mix with the pomegranate concentrate, 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. (Serves 6)

Source: By Heather Gale, Publications Administrative Assistant

Source: Recipe From The Book of New Israeli Food by Janna Gur