Lebanese Beet Salad
with Lemon, Herbs and Pomegranate Syrup
|Saturated Fat Acids||1.9 g|
|Sugar added||3 g|
|Bread exchange unit||1.5|
Scrub beet thoroughly, cover with salted water in a pot and bring to a boil. Cover pot and cook over medium heat until beets are knife-tender, 50-60 minutes.
Meanwhile, halve the pomegranate and squeeze juice from seeds using a citrus juicer.
Boil pomegranate juice and honey in a small pot until reduced to a syrup. Remove from heat and set aside.
Peel red onion and cut into strips. Trim radishes, rinse, pat dry and cut into quarters.
Rinse parsley and mint, shake dry, pluck leaves and coarsely chop.
Peel garlic and grind finely in a mortar with a little salt (or pass through a garlic press).
In a bowl, combine onions, radishes, herbs and garlic. Squeeze juice from lemon half.
Drain beets, briefly rinse with cold water and then remove skins (wear rubber gloves to avoid staining your hands).
Cut beets into 2 cm (approximately 3/4-inch) pieces and add to the bowl. Pour in reserved pomegranate syrup, the lemon juice and olive oil and gently mix to combine. Season with salt and pepper and let marinate for 2-3 hours in the refrigerator before serving.