Beet And Pomegranate Salad with Orange Tahini Dressing Recipe -

Festive beet pomegranate salad with orange tahini dressing, carrot ribbons and pumpkin seeds

Beet And Pomegranate Salad with Orange Tahini Dressing Recipe

Easy festive beet & pomegranate salad with carrot ribbons, pumpkin seeds, and a creamy orange tahini dressing. Colorful, vegan, gluten-free side or light lunch.

Course Salad, Side Dish

Cuisine All

Prep Time 15

Cook Time 15

Cooling time 10

Total Time 40

Servings cups

Calories 205kcal

Author Olga Caz

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