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Using a box grater, grate the raw beetroots and place them in a bowl.
Grate the carrots and add them to the bowl with the beetroots.
Finely dice the Spanish onion and mix it into the bowl.
Finely chop the parsley and dill, then incorporate them into the bowl.
Deseed the pomegranate and add the seeds to the mixture.
In a separate bowl, whisk together the lemon juice, olive oil, and pomegranate molasses to create the dressing.
Pour the dressing over the salad ingredients and toss everything together to combine.