A beet and pomegranate salad is brought to life from "The Book of New… (Michael Robinson Chavez…)
Ever open a pomegranate and wonder how to get at all those seeds? Picking them out one by one can be both time-consuming and incredibly messy. Don’t worry, there’s an easy way.
Break the pomegranate open over a large bowl of water. Place the halves in the water and slowly peel away at the membrane, pushing out the seeds. As you work, the seeds will sink to the bottom of the bowl as the membrane floats to the top. Once you’ve separated all the seeds, discard the shell and membrane, and drain the water. You’ll be left with a clean bowl of seeds.
You can watch a demonstration in the video above.
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Beet and pomegranate salad
Total time: 1 hour, 20 minutes
Note: Adapted from "The Book of New Israeli Food" by Janna Gur. Pomegranate concentrate or molasses is available at select Jons markets, cooking supply stores and Middle Eastern markets.
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
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.
2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.
3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.
Each serving: 118 calories; 1 gram protein; 9 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 24 mg. sodium.