Go Back
–+ servings
A plate piled with shredded beet salad, garnished with fresh herbs and pomegranate seeds, sits on a blue surface. A pomegranate half is visible in the foreground.
No ratings yet

Raw Beet and Carrot Salad With Pomegranate Molasses Dressing

Yield: 4 Servings
Prep: 15 minutes
Total: 15 minutes
Author: Amina Al-Saigh
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!
Print Pin Recipe

Ingredients
  

  • 2 small raw beets, 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 olive oil
  • 3 tablespoons pomegranate molasses
  • 1/4 teaspoon salt
  • 1 lemon, juiced

Instructions
 

  • Using the large holes of a box grater, shred the beets and carrot into a large bowl. There's no need to peel either vegetable, simply scrub them clean.
  • Add the finely chopped green onions and parsley to the bowl.
  • Drizzle the olive oil, pomegranate molasses and lemon juice right in the bowl. Add the salt and toss until combined.
  • 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
Did you make this recipe?Please leave a star rating and review below!