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–+ servings

Shredded Beet and Carrot Salad

Enozia Vakil
Packed with healthy ingredients and super easy to put together, this shredded beet and carrot salad is sure to become your next favorite. 
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 2 Servings
Calories 290 kcal

Ingredients
  

  • 1 medium beet (shredded)
  • 2 small carrots (shredded)
  • 1 bunch coriander (chopped)
  • ¼ cup pomegranate arils
  • ⅕ cup toasted pumpkin seeds
  • 1 small onion
  • 1 tablespoon balsamic vinegar
  • 1.5 tablespoon pomegranate molasses 
  • 1.5 tablespoon olive oil
  • 1 teaspoon Crushed black pepper
  • 1 teaspoon Salt (to taste)

Instructions
 

  • Prepare the dressing first by mixing together the balsamic vinegar, pomegranate molasses, olive oil, salt and pepper. 
  • In a separate bowl, combine the onion with the shredded beet, carrots, pomegranate arils and coriander, reserving some of the coriander aside for garnish. 
  • Mix all the ingredients together, add the dressing and give it a good mix. 
  • Transfer everything to a salad bowl and top with the leftover chopped coriander and toasted pumpkin seeds. 

Nutrition

Serving: 2ServingsCalories: 290kcalCarbohydrates: 31gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 1270mgPotassium: 658mgFiber: 6gSugar: 19gVitamin A: 8388IUVitamin C: 12mgCalcium: 57mgIron: 2mg
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