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Tomato Beet Salad with Sumac & Pomegranate Molasses

A perfect Mediterranean summer salad! It’s gorgeous to look at and delicious to eat.

You can find sumac in our bulk spice bins. Don’t know what it is? Sumac is a fruit of the genus Rhus, which is ground into a purple powder used as a spice in Middle Eastern cuisine. It adds a lemony taste, and is lovely with salads or meats, or as a garnish on hummus or rice.

Website Squidoo says, “Traditionally, sumac was also used as a medicine. In medieval times it was used to treat about half a dozen ailments. Research has found sumac to have antimicrobial properties. Research further suggests that it may be used to treat and prevent hyperglycemia, diabetes and obesity due to hypoglycemic properties…. In one experiment, the drinking water of animals was supplemented with sumac, and it was found that there was less [sic] oxidized DNA bases in their colons, livers, lungs and lymphocytes.”

Serves 6

3 large summer tomatoes (different colors is fun),

½ C minced red onion

  cut into bite-sized wedges

1 tsp crushed sumac

1-2 C halved cherry tomatoes (any color)

1 tsp ground cumin

3 red and/or gold beets

1 tsp good salt

¼ C extra virgin olive oil (EVOO)

1 tsp black pepper or grains of paradise

3 Tbsp pomegranate molasses

¼ C fresh mint, chiffonade

 

First let me say that you can’t use over-ripe tomatoes for this salad or you’ll have soup! Choose tomatoes that you love, that are all colors of the rainbow, or just red.

Wash beets and trim greens. Leave a little of stem and root intact. Put in pot and cover with water. Bring water to a simmer, lower heat, cover pot and cook beets until tender when poked with a knife (about 15 minutes). Drain water, cool beets. Large dice or slice, depending upon your preference.

Place tomatoes into a mixing bowl. Add beets with cherry tomatoes and dressing ingredients together with mint. Toss gently. Taste, adjust seasoning. Serve at room temp or slightly chilled.

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