Festive Beet & Pomegranate Salad with Orange Tahini
A vibrant beet and carrot ribbon salad tossed with juicy pomegranate seeds, crunchy pumpkin seeds, and a creamy orange–tahini dressing. Naturally gluten‑free, dairy‑free, vegan, and loaded with antioxidants.
See more healthy beet salad recipes or browse my salad collection for additional colorful ideas.
Why You’ll Love This Beet & Pomegranate Salad
- Color + nutrition: Deep red beets + carrots + pomegranate = polyphenols, carotenoids, vitamin C. Both healthy and beautiful.
- Balanced textures: Tender beet shaves, crisp carrot ribbons, juicy arils, crunch from pumpkin seeds.
- Citrus tahini creaminess: Orange juice + tahini replaces dairy while adding healthy fats and a slight sweet flavor.
- Make‑ahead friendly: Components can be prepped 2–3 days ahead and assembled before serving.
- Dietary friendly: Vegan, gluten‑free, dairy‑free, refined sugar‑free.
Salad Ingredients
- Steamed beetroot (shaved or very thinly sliced): Sweet, earthy base. Steaming preserves color and nutrients better than roasting when you want a softer bite without extra oil.
- Carrot ribbons: Light crunch and sweetness; visually lifts the plate.
- Pomegranate seeds (arils): Juicy pops + antioxidants (vitamin C, punicalagins) + natural tart sweetness.
- Pumpkin seeds: Toasted for flavor; provide zinc, magnesium, plant protein.
- Orange tahini dressing: Fresh orange juice, tahini, a touch of acidity (lemon or apple cider vinegar) + optional maple for balance + pinch of garlic. Also, check out my creamy dairy-free dressings for more options.
- Fresh herbs (optional to garnish): Parsley, mint, or dill brighten.
Coach’s Tip
I like steaming beets for this salad because they stay moist and tender, pairing better with delicate carrot ribbons than the firmer edges of roasted beets. The citrus tahini dressing keeps everything bright without needing cheese or heavy oils.
Instructions
- Cook Beets: Steam halved beets until just fork‑tender ( ~15 min). Cool, peel.
- Slice/Shave: Thinly slice or shave beets. Make carrot ribbons with a Y‑peeler.
- Toast Seeds: Dry toast pumpkin seeds in a skillet 3–4 min until fragrant; cool.
- Dressing: Whisk all dressing ingredients until creamy; thin with water to drizzle.
- Assemble: Gently toss beet shaves, carrot ribbons, half the pomegranate + pumpkin seeds (now or at the end as topping) with most of the dressing.
- Finish: Plate; scatter remaining seeds + herbs.
- Serve: Slightly chilled or cool room temp.
Beet And Pomegranate Salad with Orange Tahini Dressing Recipe
Ingredients
- 3 medium beets - about 1 lb / 450 g
- 2 large carrots
- ¾ -1 cup pomegranate seeds (arils)
- ¼ cup pumpkin seeds - toasted
Optional
- 2 tbsp chopped fresh parsley
Orange Tahini Dressing
- 4 tbsp fresh orange juice
- 1½-2 tbsp tahini
- 1–1½ tbsp lemon juice - OR 2 tsp apple cider vinegar
- ½-1 tsp Dijon mustard
- 2 tsp maple syrup - or honey
- 1 small garlic clove
- ¼ tsp sea salt + freshly ground black pepper
Instructions
- Steam Beets: Peel (or peel after steaming) and steam halved until fork‑tender (15 min depending on size). Cool completely. (Tip: Peel under cool running water – skins slide off.)
- Prepare Carrot Ribbons: While the beets are steaming, peel carrot's outer skin; then create long ribbons with a Y‑peeler down the length of each carrot. Or use a mandoline for thin strips.
- Toast Pumpkin Seeds: Dry toast in a small skillet over medium heat 3–4 minutes, stirring until they puff and smell nutty. Cool.
- Shave Beets: Using a mandoline or sharp knife, slice beets into very thin strips or rounds. Tip: Stack a few rounds and cut into delicate strips or leave as rounds. Alternatively use a vegetable peeler for broad shaves.
- Mix Dressing: Whisk all dressing ingredients until creamy (add water for the needed consistency).
- Assemble: In a large bowl combine beet shaves, carrot ribbons, half the pomegranate seeds and half the pumpkin seeds. Drizzle ~2/3 of the dressing; toss gently to coat without breaking beets. Taste and add more dressing if needed.
- Finish: Plate; scatter remaining pomegranate and pumpkin seeds plus herbs. Drizzle some more dressing (optional) or serve on the side.
- Serve: Enjoy chilled or at cool room temperature.
Notes
Storage
Keep ingredients prepped but separate up to 3 days. Toss just before serving for best texture. Dressed salad keeps 24 hours (beets will tint carrots more, but still fine).Notes
Texture Balance: If you prefer firmer beets, slightly under‑steam (knife meets faint resistance) then chill.Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Tips for Best Flavor
- Acidity balance: Taste dressing after adding lemon juice – beets are sweet; you need enough acid (lemon/vinegar) to keep flavors bright.
- Contrast: Keep ribbons broad (peeler width) so they curl and add airiness against dense beet slices.
- Herb freshness: Add soft herbs at the end; early mixing dulls their color.
- Temperature: Slight chill (not fridge-cold) brings out tahini’s nuttiness and orange aroma
Variations
- Protein Boost: Add cooked chickpeas (rinsed & dried) or thinly sliced grilled chicken (non-vegan) for a meal salad.
- Greens Base: Serve over arugula or baby spinach (dry thoroughly) and dress lightly to avoid wilting.
- Spiced Seeds: Toss pumpkin seeds with a pinch of smoked paprika or cumin before toasting.
- Extra Citrus Layer: Add thin slices of orange or blood orange for more juicy bursts.
- Fermented Element: Add a spoon of fermented veggies or a splash of the brine for probiotic tang. Check my Fermented Beets + Cabbage Recipe.
Serving Ideas
- Holiday or winter table side dish alongside poultry (roasted chicken roll-ups, chicken fritters, chicken cutlets) or plant-based mains.
- Light lunch with added chickpeas (or whole grains) + microgreens.
- Prep components for weekday lunch bowls with quinoa.
FAQ
Yes. Roasting concentrates sweetness. Keep slices thin and cool fully before assembling to avoid wilting carrots.
You can, but the carrots will take on a pink hue and seeds soften. Better: keep ingredients separate and toss before serving.
If tahini is slightly bitter (usually when it’s old), balance with a bit more maple syrup or an extra teaspoon of orange zest for aroma.
No. Textures become watery and mushy.
It’s already nut‑free; just ensure tahini (sesame) is tolerated. Swap pumpkin seeds for sunflower seeds if needed.
Want to build more recipes like this? Use my building a healthy plate guide to balance color, fiber, healthy fats, and plant protein in every dish. For more ingredient inspiration, see the anti-inflammatory foods list to mix and match other produce additions.
More Beet Recipes
Looking for more ways to enjoy beets? Snack on beet crackers, sip fresh beet juice, and try fermented beets or in a creamy soup next:
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