This colorful salad of beets and pomegranate seeds set off by deep green watercress and baby lettuces is a staple of Christmas Eve feasts in Mexico. The optional creamy goat cheese or queso fresco adds a contemporary touch. Although a holiday specialty, this salad is refreshing during any season the ingredients are available.
The eggplants can also be cooked under a broiler. I like to serve this with toasted pita bread triangles. I tried this in a food processor and didn't like the texture as well.
