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!
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.