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Ingredients:

• 2 medium-size beets about 1 lb total
• 1 1/2 cups walnut halves
• 2-3 cloves garlic minced
• 1 tablespoon pomegranate vinegar
• 1 t. lemon juice
• ½ cup packed cilantro leaves
• ½ cup packed parsley leaves
• 1 t. salt
• 1/2 teaspoon ground coriander
• 1/2 t. Khmeli Suneli Spice Mix (available online & spice stores)
• freshly ground black pepper to taste
• pomegranate seeds for garnish

Instructions:

1. Cook the beets, either roasting or boiling, until tender. about 45 minutes.
2. Let beets cool down for 15 min.
3. Meanwhile, in a food possessor, pulse the cilantro, parsley, walnuts, and garlic. Set aside.
4. When the beets are cool enough to handle peel and grate them.
5. Mix the grated beets with the walnut paste. Season to taste with vinegar, lemon juice, and spices.
6. Refrigerate the salad for at least an hour before serving.
7. Garnish with pomegranate seeds and fresh cilantro