Beet and Carrot Salad with Pomegranate and Pumpkin Seeds
Prep time: 
Total time: 
Yield: 2 lunch-sized or 4 side dish-sized servings
  • 1 small red onion, diced small
  • 1½ tablespoons balsamic vinegar (or fresh lemon juice)
  • 1½ tablespoons pomegranate molasses
  • 1½ tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large beet (preferably organic), scrubbed and shredded
  • 2 medium carrots (preferably organic), scrubbed and shredded
  • 1 cup chopped organic fresh flat-leaf parsley
  • ½ cup pomegranate arils
  • ¼ cup unsalted toasted pumpkin seeds
  1. Stir together all ingredients for the dressing and set aside so the flavors can blend while you prep the veggies.
  2. Stir the beet, carrot, and parsley into the dressing, and then transfer to a shallow bowl. Sprinkle the pomegranate arils and pumpkin seeds on top. Serve.
Peeling the Beet and Carrots: You can peel the beet and carrots if you prefer; I like to buy organic veggies and give them a good scrub and leave the peel on to maximize nutrient intake.
Recipe by An Edible Mosaicâ„¢ at