Do you love fresh beets? This beet and pomegranate salad is awesome and incorporates the fruits of the season. I'm making this fragrant recipe for my Rosh Hashanah meal tonight because pomegranates are a traditional fruit to eat on this holiday!
I only cook fresh beets once in a while. They are so good for you, so delicious, and so easy to make, I don't know why I don't make them more often. It might be because my husband will not touch a single bite of a beet, or maybe it's because of the way they stain my hands.
Seriously, beets are very easy to cook. I just wash the beet well, I do not peel it, and I put it in a covered pot with one of those little steamer baskets. The beets steam in 15-20 minutes and once cooked the tough skin will just literally rub right off. I now wear gloves for the rub off the skin and my hands do not get stained. I keep the gloves on to cut the beet and all is well.
I can just imagine the nourishment from that deep purple /red pigment. The more intense the color of the fruit or vegetable, the more it has to offer. When I looked it up, I found out that beets are a very rich source of protective antioxidants, anti-inflammatories, and help support the body to detox. In addition, they have practically no fat, a significant amount of fiber, and are a good source of many vitamins and minerals.
This recipe features another powerhouse fruit- the pomegranate, -a fruit with intense color as well and a powerhouse of antioxidants and nutrients as well. OK , we get it. This recipe is powerfully healthy.
My mother in law (age 90) says that in the old country ( Middle East) , pomegranates were felt to be good for fertility, and custom had it that those who ate pomegranates seeds on Rosh Hashanah would be blessed with a child that year.
Best of all, the combination of beets and pomegranates with a touch of orange blossom water is absolutely delicious. ( orange blossom water is like an extract. I is traditionally used in Middle Eastern foods like Baklava. It can be purchased in Middle Eastern, Greek or Indian groceries or on Amazon. In an ethnic store, it runs about $4 for a nice size bottle.
In the summer, you can add a few drops to lemonade or on a hot humid day, take a bowl of water with some ice, add 1/4 cup of orange blossom water and dip a washcloth in it and wring it out. Place it on your face or forehead. It is so relaxing and refreshing. I learned how to do this at a spa in Mexico.
The fun part is also learning to get those seeds out of that pomegranate easily.
I found the perfect Youtube video that gives a really easy step by step tutorial. I had them out in less than 5 minutes- and it was EASY! ( video link below)
Author: Judee Algazi from Gluten Free A-Z Blog
Inspired by: Katherine Martinelli's beet salad
Prep Time: 25 minutes
2 medium/large beets, steamed and sliced or diced
1/2 cup pomegranates seeds
1/4 cup of freshly squeezed orange juice
1/4 teaspoon of orange blossom water ( purchase in any middle eastern store or on amazon.)
4 orange wedges for decoration
Place 3 cups of water in a large saucepan. Insert a vegetable basket steamer. Wash beets, but do not peel. Place whole unpeeled beets in the steamer basket. Cover the saucepan. Bring water to a boil and then reduce heat somewhat to cook for 15 minutes. Shut off flame and allow beets to sit in the pot for about 10 minutes. Remove beets with slotted spoon and Run under cool water. Rub the beets and the skin with come off very very quickly and easily.
Dice beets in medium large squares or slice as desired.
Allow beets to cool and make the sauce.
Toss with the pomegranate seeds, orange juice and orange blossom water.
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