Roasted Beet and Pomegranate Salad

This is a great winter salad, super healthy and full of vitamins.  It is a refreshing change from regular winter fare. It is from my cookbook, Fresh Flavors From Israel, by Ruth Oliver, edited by Janna Gur.

Ingredients (serves 6)

• 3-4 medium beetroots
• 2 tablespoons pomegranate syrup (pomegranate molasses) 
• 2-3 tablespoons freshly squeezed lemon juice
• 2-3 dried chili peppers, crushed
• Coarse sea salt
• 1/4 cup delicate olive oil
• 1/2 cup fresh coriander leaves
• 1 cup pomegranate seeds

1. Boil the beetroots in water until tender. Cool, peel and cut into very small dice.
2. Mix with the pomegranate syrup, lemon juice, peppers and coarse sea salt. Set aside for about 15 minutes.
3. Mix the salad with the coriander leaves and pomegranate seeds, pour the olive oil on top and serve.