To make this Persian-inspired salad even easier to prepare, use pre-roasted beets and peeled pomegranate seeds, available at many supermarkets, such as Trader Joe’s and Whole Foods.

Otherwise, roast the beets in 400 degrees Fahrenheit (205 degrees Celsius), wrapped in aluminum foil for about one hour, or until a knife goes in easily. Let cool and peel (this can be easily done by hand).