Roasted beets, stuffed with bulgur and pomegranate salad

• 4 small-size beets, washed

• ¾ cup fine bulgur

• ¼ cup, parsley leaves

• ¼ cup cilantro leaves

• ¼ cup dill leaves

• 2 scallions

• ¼ black currants

• ¼ cup cashews, chopped

• /4 cup olive oil

• ¼ cup lemon juice

• 1 tsp. salt

• 1 tsp. black pepper

• ½ cup pomegranate seeds 

1. Heat the oven (420)

2. Soak the bulgur in cold water for 30 minutes. Drain and transfer to a bowl.

3. Wrap the beets in aluminum foil and put in the oven for an hour, till the beets are cooked but still firm.

4. In a food processor, chop the herbs and scallion.Mix with the bulgur.

5. Add the spices, cashews and currants. Set aside.

6. Peel the beets off and cut them in half. Using a Parisienne scoop, scoop out the center of each half, creating a small “bowl”.

7. To assemble the dish: stuff each beet cup with the bulgur salad. Top with pomegranate seeds and drizzle with some olive oil.