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Beet & Pomegranate Salad @Canaan Palestine Ingredients 3 large red beets, boiled, cooled, and diced 2 bunches of curly parsley, finely chopped 1 small red onion, finely diced Seeds of 2 pomegranates Dressing Juice of 2 lemons 2 garlic cloves, minced 2 teaspoons dried mint Salt to taste A generous amount of Jenin olive oil Instructions Boil the beets until fork-tender. Allow them to cool, peel, and dice into small cubes. Finely chop the curly parsley and red onion. Remove the seeds from the pomeg
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