Beet & Carrot Detox Salad

20240208 #breakfastdiary 968, -4°C/mostly clear, 21min/workout(Y) Roasted pumpkin seeds and pomegranate each carry their own weight in what would otherwise be a tasty but flat beet salad — so at least one of the two really should make the cut. Wash beets and carrots well and slice them with a mandoline. Chop parsley into 1-2cm pieces. Cut a circle around the pomegranate's stem, score along the ridges, then pull out the seeds. (Shake them out is probably the more accurate way to put it.) Toast the pumpkin seeds in a pan. Finally, mix 3 olive oil, 2 balsamic, 1 wine vinegar, a pinch of salt, a pinch of pepper, and a little wholegrain mustard for the dressing. Toss the beets, carrots, and parsley with the dressing in a bowl. Plate it and top with the toasted pumpkin seeds and pomegranate.