- 4 Servings
- 4 beets, any variety
- 2 tbsps extra virgin olive oil, plus more for roasting
- sea salt, to taste
- coarsly ground black pepper, to taste
- 1/2 red onion, chopped fine
- 2 tbsps pomegranate molasses
- 2-3 tbsps lemon juice
- 1 tsp chili flake
- 1/2 cup cilantro leaves
- 1/4 cup dried cherries
Preheat oven to 400º. Chop the tops off the beets, wash and dry them. Place them on a sheet of aluminum foil and rub with olive oil, salt and pepper. Wrap the foil completely around the beets and roast in the oven until they are tender when pierced with a knife. Depending on size of beets this can take anywhere from 30 minutes to almost an hour. Remove beets from the oven; when cool enough to handle, peel off the skins with a clean kitchen towel or a paring knife. Dice into small cubes, ideally ¼- x ¼-inch in size. Set aside
In a bowl, combine red onion, pomegranate molasses, lemon juice, olive oil and chili flake. Season with salt to taste. Set aside at room temperature for at least 10 minutes.
Meanwhile soak the dried cherries in warm water for 3 minutes to soften, drain well. Toss the beets, cilantro, and softened cherries together. Add the dressing and toss to coat. Season with cracked pepper. Taste and adjust with lemon juice and salt as needed. Serve immediately.