Naturally sweet, antioxidant-rich, anti-inflammatory beets pair beautifully with carrot, parsley, pumpkin seeds, and an easy homemade pomegranate vinaigrette in this deliciously crunchy Detox Salad!
Do you ever get a really weird craving? One of the most random food cravings I get every so often is for beets.
(Side Note: The last time a beet craving hit I made Borscht! All I can say is that if you think you don’t like beets, make this soup.)
Beet Detox Salad with Pomegranate Vinaigrette has just a few fruits and veggies, but it packs a huge punch of flavor in addition to the obvious nutritional benefits. Naturally sweet beets, carrot, parsley, pomegranate arils, and pumpkin seeds combine for a powerhouse of nutrition and flavor.
I love whipping up a quick pomegranate dressing for this salad! With onion, balsamic vinegar, pomegranate molasses, extra-virgin olive oil, salt, and black pepper, it has a nice balanced sweet/tart/savory flavor, and pairs perfectly with the veggies in the salad.
If you want to detox (or just like eating healthy), but don’t want to be restricted to nibbling on leafy greens, this salad is the way to go!
The Health Benefits of This Detox Salad
Gorgeous, jewel-toned, deep crimson-colored beets are absolutely delicious. Earthy, but so sweet, they’re almost like candy.
However, unlike candy, beets provide fabulous antioxidant, anti-inflammatory, and detoxification support.
Beets are rich in betalain pigments (which help your body eliminate toxins) and are a good source of folate, potassium, manganese, and copper.
They’re also low in calories, high in fiber, and contain vitamin C, vitamin B6, and iron.
They are fabulous for purifying the blood and detoxing the liver. (You can read more about the health benefits of beets on Cleveland Clinic and Healthline.)
Eating beets raw is the best way to maximize their health benefits, and of course it’s the easiest way to prepare them (double win!), so I kept the beets raw in this salad.
Parsley is another ingredient that’s known for its antioxidant qualities. (You can read about it on Dr. Axe and Healthline.)
Be sure you don’t skip the pomegranate arils, which are rich in antioxidants and may help prevent heart disease! And bonus, they add a lovely sweet pop of flavor. (You can read more about pomegranate on WebMD.)
Pumpkin seeds are a deliciously nutty, crunchy finishing touch. And they’re also a great source of several vitamins and minerals, like vitamin B3 and zinc. (Read more about pumpkin seeds on LiveStrong.)
The Best Beet Detox Salad Recipe with Pomegranate Vinaigrette
Ingredients in This Beet Detox Salad Recipe
- Beet
- Carrot
- Parsley
- Pomegranate arils
- Pumpkin seeds
Ingredients in Pomegranate Vinaigrette
- Red onion
- Balsamic vinegar (or your favorite vinegar or fresh lemon juice)
- Pomegranate molasses
- Extra-virgin olive oil
- Salt
- Black pepper
How to Make Beet Detox Salad with Pomegranate Dressing
- Stir together all ingredients for the vinaigrette and set aside so the flavors can blend while you prep the veggies.
- Shred the carrot.
- Shred the beet.
- Chop the parsley.
- Add the beet, carrot, and parsley to a large bowl.
- Add the vinaigrette.
- Stir together until well-mixed.
- The beets will stain the salad crimson. Right before serving, sprinkle the pomegranate arils and pumpkin seeds on top.
Tips for Making Detox Salad with Beet
- Know that beets will stain your hands. (And yes, also your urine!) It’ll usually wash off your hands after two or three washes, but you can wear food-safe gloves if you prefer.
- You can swap out the balsamic vinegar in the pomegranate dressing. Instead of balsamic, you can use fresh lemon juice, apple cider vinegar, or any type of vinegar you like.
- Add the pomegranate arils and pumpkin seeds right before serving. The salad will keep well in a glass container in the fridge for up to 3 days; just top it off with these two ingredients right before serving.
Detox Salad FAQs
What is Detox Salad Made From?
This salad contains beet, carrot, parsley, pomegranate arils, and pumpkin seeds. To bump up the nutrition even more, you can add up to 4 cups of chopped baby spinach leaves.
How Long Does Detox Salad Stay Good in the Fridge?
You can store this salad covered in a glass container in the fridge for up to 3 days.
More Delicious Salads to Make
- Detox Roasted Delicata Squash, Pardina Lentil, and Kale Salad with Maple-Pear Balsamic Vinaigrette
- Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
- Glazed King Oyster Mushroom Recipe with Kale Salad and Maple Tahini Dressing
- Lentil Salad Recipe with Herbed Goat Cheese and Balsamic Vinaigrette
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Beet Detox Salad with Pomegranate Vinaigrette
Ingredients
Pomegranate Vinaigrette:
- 1 small red onion diced small
- 1 1/2 tablespoons balsamic vinegar or fresh lemon juice
- 1 1/2 tablespoons pomegranate molasses
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Beet Detox Salad:
- 1 large beet preferably organic, scrubbed and shredded
- 2 medium carrots preferably organic, scrubbed and shredded
- 1 small bunch organic fresh flat-leaf parsley chopped
- 1/2 cup pomegranate arils
- 1/4 cup raw pumpkin seeds toasted
Instructions
- Stir together all ingredients for the vinaigrette and set aside so the flavors can blend while you prep the veggies.
- Add the beet, carrot, and parsley to a large bowl along with the vinaigrette. Stir together until well-mixed. The beets will stain the salad crimson.
- Right before serving, sprinkle the pomegranate arils and pumpkin seeds on top.
Helpful Tips
- The salad will keep well in a glass container in the fridge for up to 3 days. Top with the pomegranate arils and pumpkin seeds right before serving.
- Instead of balsamic vinegar in the vinaigrette, you can use fresh lemon juice, apple cider vinegar, or any type of vinegar you like.
Nutrition
This post was first published on An Edible Mosaic on December 31, 2014. It was updated with more information on December 31, 2021.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
This salad looks really delicious and healthy! I can’t wait to make this at home. I’m sure my family will love this too. Thanks for sharing the recipe!
I must admit I’m not the biggest beet fan, but this salad looks awesome. Definitely trying soon!
I love beetroots but I have to admit that I rarely eat them raw. This detox salad makes such perfect use of the humble beetroot and I definitely must make it!
I could not have asked for a better way to use up all the beets in my fridge. These flavors are wonderful!
Just gorgeous! I just emailed this to a friend of mine who loves beets!