Detox Beet Salad Recipe with Pomegranate Vinaigrette

Detox Beet Salad Recipe with Pomegranate Vinaigrette

In this crunchy, flavor-packed beet salad recipe, we pair naturally sweet, antioxidant-rich, anti-inflammatory beets with carrot, parsley, pumpkin seeds, and an easy homemade pomegranate vinaigrette!

Course Salad

Cuisine American

Keyword Beet Carrot Salad, Beet Carrot Salad Recipe, Beet Salad, Beet Salad Recipe, Detox Salad, Detox Salad Recipe, Pomegranate Dressing, Pomegranate Vinaigrette, Raw Beet Salad, Raw Beet Salad Recipe

Prep Time 20

Cook Time 0

Servings servings

Calories 139kcal

Author Faith Gorsky

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

US Customary - Metric

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.

Notes

Storage: 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.
Balsamic Vinegar Substitute: Instead of balsamic vinegar in the vinaigrette, you can use fresh lemon juice, apple cider vinegar, or any type of vinegar you like.

Nutrition