Beetroot, carrot and pumpkin seed salad

 Cooking 0 minutes
 Preparation 15 minutes
 2 servings


1 small red onion, finely diced
22.5 ml (1 ½ tbsp.) of fresh lemon juice
22.5 ml (1 ½ tbsp.) of pomegranate molasses
22.5 ml (1 ½ tbsp.) of olive oil
Salt and pepper

500ml (2 cups) of  Champêtre’s diced red beets, finely chopped
2 large carrots, grated (or ½ bag (170g) Florette shredded carrots)
250 ml (1 cup) of fresh flat-leaf parsley, chopped
125 ml (½ cup) of pomegranate arils
65 ml (¼ cup) of unsalted roasted pumpkin seeds


  1. In a small bowl, mix all the vinaigrette ingredients well. Reserve.
  2. In two large salad bowls, divide into equal portions: beets, carrots and parsley. Mix well.
  3. Pour in the dressing, sprinkle with pomegranate arils and pumpkin seeds. Serve.

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