Rosh Hashanah Rubies, Beets with Pomegranates

Last Updated on Wednesday, 15 September 2010 01:26 Written by Flax Tuesday, 24 August 2010 01:08

Ok, so maybe real rubies will last for longer, but these will certainly taste better.

This dish is intended to be served at the Rosh Hashanah seder. The beets and the pomegranates are two of the foods that are blessed at the beginning of the meal.

The pomegranates are eaten with the blessing that we should be filled with mitzvot as the pomegranate is filled with seeds (sheyimlu mitzvotainu kerimon).

The blessing for the beets uses a pun based on the hebrew word for beets (selek). The word selek can mean beets or it can mean to banish. The blessing we say over the beets asks G-d to banish our enemies (sheyisalku oyvenu). This is a tradition first recorded in the Baylonian Talmud. Strangely enough, Babylonian warriors would chew on pomegranate seeds before battle, convinced that it would bring them victory over their enemy. How’s that for a food ethnography cross-culturization.

Rosh Hashanah is the season to eat pomegranates. I love pomegranates and could eat them all the time. Especially pomegranate concentrate. It is a fantastic way of sweetening food without using sugar. I use it a lot in salad dressing mixing it with olive oil and balsamic vinegar.

Healthwise, pomegranates have quite a few health benefits. They are rich in anti-oxidants and studies show them to be beneficial in helping people with breast and prostate cancer. They prevent and help hardening of the arteries and help to lower blood pressure. Additionally, studies have shown them to help with cartilage degradation in people suffering from osteoporosis.

They are high in vitamins C, A, and E. they contain folic acid, fiber, niacin and potassium. I say that beats sugar any day of the week.

Ingredients:

2 beets
1 onion, chopped small
1/2 cup pomegrante seeds
1/4 cup olive oil
1 tbsp balsamic vinegar
1/2 tsp pomegranate concentrate
salt
pepper

Place the beets in a dutch oven. If neccesary, put a little bit of water at the bottom so that the pot won’t burn. Bake in a preheated oven (180 c) until soft, apx 1-1 1/2 hours.

Cut the beets into small cubes. Mix in the remaining ingredients. Serve cold.

Enjoy!


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