Servings: 6
Note: Adapted from "The Book of New Israeli Food" by Janna Gur. 
Pomegranate concentrate or molasses is available at cooking supply stores and Middle Eastern markets.
3 to 4 medium beets
2 tablespoons pomegranate concentrate or molasses
2 to 3 tablespoons lemon juice
2 to 3 small, dried red chile peppers, crushed
Coarse sea salt
1/2 cup fresh cilantro leaves
1 cup pomegranate seeds (I used about 1 1/2 cups)
1/4 cup lightly flavored olive oil
1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl. 
(I adapted the recipe. Instead of boiling the beets, I roasted them. First I washed and trimmed them. Then I placed them in foil, drizzled them with olive oil, and sprinkled them with some kosher salt and black pepper. I sealed the foil, cooked them for about 1 hour and 15 minutes (until you can put a knife through them) at 400 degrees, and allowed them to cool before peeling and dicing them.)
2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.
3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

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