Raw Beet and Carrot Salad With Pomegranate Molasses Dressing
A crunchy raw salad featuring shredded beets and carrots along with finely chopped green onions and parsley. The real flavour is from the pomegranate molasses which balances the beets perfectly!
Ingredients
- 2 red beets, small, scrubbed clean and shredded
- 1 large carrot, scrubbed clean and shredded
- 4 green onions, finely chopped
- 1 cup parsley, finely chopped
- 1/2 cup pomegranate arils, optional
For the dressing:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons pomegranate molasses
- 1/4 teaspoon salt
- 1 lemon, juiced
Instructions
- Using the large holes of a box grater, shred 2 red beets and 1 large carrot into a large bowl. There's no need to peel either vegetable, simply scrub them clean.
- Add the finely chopped 4 green onions and 1 cup parsley to the bowl.
- Drizzle with 2 tablespoons extra virgin olive oil, 3 tablespoons pomegranate molasses and juice of 1 lemon right in the bowl. Add the 1/4 teaspoon salt and toss until combined. Garnish with 1/2 cup pomegranate arils.
- Serve immediately, or let it sit in the fridge for 20 minutes to let the flavours come together.
Notes
- You don't need to peel the beets or carrots, just scrub them clean.
- The pomegranate arils are optional but when in season they add a lovely pop of flavour and texture.
- The salad keeps in the fridge for a few days.
Serving: 1g, Calories: 150kcal, Carbohydrates: 20g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 199mg, Potassium: 384mg, Fiber: 4g, Sugar: 13g, Vitamin A: 3950IU, Vitamin C: 42mg, Calcium: 50mg, Iron: 2mg
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