Beet Salad With Date Honey and Pomegranate Molasses
Ayelet Latovich
30 minutes
Serves 4-8
Beet Salad With Date Honey and Pomegranate Molasses. Photo by Shani Brill
Beet Salad With Date Honey and Pomegranate Molasses. Photo by Shani Brill
The Rosh Hashanah blessing “May it be that our enemies, haters and those who wish evil upon us shall depart ” is always said over beets in my family. My grandmother would peel the beets, cut them into large slices and cook them for a long time, which would cause their intense color to bleed out into the cooking liquid. We used to call her beets lablabu, after the hot sweet beets sold on the streets in Iran. If the beets were not sweet enough, we would drizzle honey over them. The honey flowed like water on our holiday table. I love beets and the following recipe is my version of the sweet salad, served cold. The ingredients can be prepared in advance and mixed together with the sauce about 30 minutes before serving.
4 beets, cooked (poached or roasted) with the skins, peeled and finely grated
2 Granny Smith apples, peeled and finely grated
5 green onions, thinly sliced (both the white and green part)
½ cup roasted almonds (unsalted), coarsely chopped
For the dressing:
1 teaspoon ground Persian lime
1 Pod of cardamom, lightly crushed
2 tablespoons fine pomegranate molasses
1½ tablespoon date honey (or date molasses)
¼ lemon, juiced
Salt, to taste
Ground black pepper, to taste
¼ cup /60ml Koroneiki or other mild olive oil
Preparation
Prepare the sauce: Place all the ingredients in a jar and shake well.
Prepare the salad: Place all the ingredients in a bowl and mix well, reserving a handful of chopped green onions and almonds for serving. Add the dressing and mix well. Transfer to a serving bowl, sprinkle the reserved chopped green onions and almonds and serve.
