Go Back
–+ servings
Total Time :1 hour
Servings: 6

INGREDIENTS
 

  • 5 medium beets, peeled and cut into small cubes
  • 1 cup cilantro, finely chopped

Dressing:

  • 3 tablespoons pomegranate concentrate
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons date syrup
  • 3 tablespoons olive oil
  • Juice of ½ to 1 large lemon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

INSTRUCTIONS

  • Place the cubed beets in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 to 40 minutes, or until the beets are just tender when pierced with a knife. Drain and let cool completely.
  • In a large bowl, toss the cooled beets with the chopped cilantro.
  • In a separate bowl or jar, whisk together the pomegranate concentrate, balsamic vinegar, silan, olive oil, and lemon juice. Season with salt and pepper, and whisk until the dressing is fully emulsified.
  • In a small pan, lightly toast the walnut pieces and cranberries, and add them to the salad bowl.
  • Pour the dressing over the beet mixture and toss gently to coat. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.