Israeli Shabbat Recipe: Beet, Pomegranate and Tomato Salad

Beet, pomegranate and tomato salad.
Vered Guttman

Serves 4-6

Ingredients:

1 lb. roasted beets, peeled

3 medium tomatoes

1 cup pomegranate seeds

2 tablespoons pomegranate syrup

1 tablespoon balsamic vinegar

2 tablespoons lime juice

1 tablespoon olive oil

1/2 teaspoon salt

1. Dice beets and tomato into 1/4-inch cubes. In a large bowl, mix with pomegranate seeds.

2. Make the dressing by mixing pomegranate syrup, balsamic vinegar, lime juice, olive oil and salt. Add to the salad and mix well. Let sit for 30 minutes before serving.