3 to 4 medium beets 2 tablespoons pomegranate concentrate or molasses 2 to 3 tablespoons lemon juice 2 to 3 small, dried red chile peppers, crushed Coarse sea salt 1/2 cup fresh cilantro leaves 1 cup pomegranate seeds 1/4 cup lightly flavored olive oil

Step 1 Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl.

Step 2 Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.

Step 3Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

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