Modern Manna Recipe / Beet and Pomegranate Seed Salad

A Persian-inspired dish, with a host of different textures.

Vered Guttman
Send in e-mailSend in e-mail
Send in e-mailSend in e-mail
Beet and pomegranate seed saladCredit: Shmulik Almani, courtesy of Israel Embassy in Washington
Vered Guttman

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).

Pomegranate syrup is available at health food stores and Middle Eastern supermarkets.

Serves 4


1 lb. Roasted beets, peeled
1 cup pomegranate seeds
1/4 red onion, thinly sliced
2 tablespoons pomegranate syrup
1 tablespoon balsamic vinegar
4 tablespoons lime juice
1/2 teaspoon salt
1/2 cup cilantro, leaves only


1. Cut the beets into small cubes, about 1/4-inch in size. In a large bowl, mix with pomegranate seeds and onion.
2. Make the dressing by mixing pomegranate syrup, balsamic vinegar, lime juice and salt. Add to the salad and mix well. Add cilantro and mix gently. Let sit for 30 minutes before serving.