Beetroot, carrot and pumpkin seed salad
Cooking 0 minutes
Preparation 15 minutes
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
- In a small bowl, mix all the vinaigrette ingredients well. Reserve.
- In two large salad bowls, divide into equal portions: beets, carrots and parsley. Mix well.
- Pour in the dressing, sprinkle with pomegranate arils and pumpkin seeds. Serve.