Stop asking 'what's for dinner.' 
Raw Beet Salad With Pomegranate Molasses
Just a box grater, a couple of raw beets and carrots, and pomegranate molasses is all you need to make a stunning restaurant-worthy salad! There are, of course, a few other additions, but this salad stays true to the simplicity claim and the bright, crunchy, tangy and slightly sweet flavour will have you addicted! I make it whenever I don’t want to roast my beets. Let’s run through this easy recipe quickly!
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Can Love For Beets Be Passed Down?
Asking for a friend! Because somehow… I love beets. And growing up, I have a constant vision of my dad boiling a huge pot of beets. Because in Iraq, that was the most common way of having beets: boiled along with turnips and just snacked on with salt. Quite incredible!
But as a deli salad counter lover, I love making salads worthy of being sold at fancy salad counters, or restaurants. And this one fits the bill, *without* having to cook the beets at all. I have a Turkish beet and yogurt salad recipe that uses baked beets. This one goes a little differently.
Yes – you will need to grate the beets and a roll of paper towels nearby is going to be handy as you’ll get splatters all over. Just a quick wipe and you’re good to go. But other than the beets, the magical ingredient is the pomegranate molasses. Its tangy, fruity profile is perfect for the sweetness of the beets and carrots.
How To Make My Raw Beet Salad
Couldn’t be more simple, you will need: two raw beets, a large raw carrot, a bit of parsley and green onion. For the dressing, it’s simply a healthy drizzle of pomegranate molasses, olive oil, lemon juice, and salt.
You don’t need to peel the beets or carrots, just scrub them really well to get rid of any dirt on the surface.
Then, finely chop parsley and green onions. If you have it, fresh mint would work well too.
Finally, pile all the ingredients in the salad bowl you plan to serve it in, then drizzle in the pomegranate molasses, olive oil, lemon juice and salt. Toss to combine and taste and adjust, until its perfect.
I love to leave it in the fridge for 30 minutes or so before serving as the flavours will continue to develop. It also keeps quite well in the fridge!
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Raw Beet and Carrot Salad With Pomegranate Molasses Dressing
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.