Prep veggies: Use your chopper or a sharp knife to cut the beets, apple, carrot, radishes, and turnip into very small even cubes.
Mix dressing: In a large bowl, whisk together olive oil, lemon juice, and pomegranate molasses. Season with salt and pepper.
Combine: Add all the diced vegetables and parsley. Toss well until everything is lightly coated.
Taste & adjust: Add a touch more lemon or molasses if you want extra brightness or sweetness. Serve chilled or at room temperature.
