Beet Detox Salad with Pomegranate Vinaigrette

Name: Beet Detox Salad with Pomegranate Vinaigrette
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons balsamic vinegar (or fresh lemon juice); 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); 1/4 teaspoon ground black pepper; 1 1/2 tablespoons extra-virgin olive oil; 1 small red onion (diced small); 1/2 cup pomegranate arils; 1 1/2 tablespoons pomegranate molasses; 1/4 cup raw pumpkin seeds (toasted); 1/2 teaspoon salt

Prep: 20 min

Ready: 20 min

Servings: 4 servings

Calories: 164.25

Ingredients

1 1 small red onion (diced small)
2 1 1/2 tablespoons balsamic vinegar (or fresh lemon juice)
3 1 1/2 tablespoons pomegranate molasses
4 1 1/2 tablespoons extra-virgin olive oil
5 1/2 teaspoon salt
6 1/4 teaspoon ground black pepper
7 1 large beet (preferably organic, scrubbed and shredded)
8 2 medium carrots (preferably organic, scrubbed and shredded)
9 1 small bunch organic fresh flat-leaf parsley (chopped)
10 1/2 cup pomegranate arils
11 1/4 cup raw pumpkin seeds (toasted)

Directions

1
Stir together all ingredients for the vinaigrette and set aside so the flavors can blend while you prep the veggies.
2
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.
3
Right before serving, sprinkle the pomegranate arils and pumpkin seeds on top.

Nutrition per serving

164.25 Calories

21.63g Carbs

3.7g Protein

7.78g Fat

Allergens

milk egg fish tree nuts wheat soy sesame

Beet Detox Salad with Pomegranate Vinaigrette

Directions

Nutrition per serving

Tags

Allergens