Add beet to water on the stove and boil until cooked. Remove the skin and dice.
Dice all other vegetable ingredients and add to a large bowl. Shred the carrot, squeezing the excess water content out in a paper towel before adding.
Toast the almonds and pumpkin seeds on the stove over medium heat.
Mince the dill and parsley and add to the salad bowl.
Prepare the dressing by grating the ginger and whisking the remaining dressing ingredients together.
Pour the dressing over the salad, add the cherries and toasted nuts and enjoy immediately.