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Grate the raw beets and carrots.
Finely dice the red onion.
Chop the parsley and dill.
In a separate bowl, whisk together the lemon juice, extra virgin olive oil, and pomegranate molasses to make the dressing.
In a large bowl, combine the grated beets, carrots, diced red onion, chopped parsley, and chopped dill.
Pour the dressing over the salad ingredients.
Toss everything together until well combined.
Let the flavors mingle for a while.
Serve chilled.