I’ve made this carrot and beet salad recipe a few times for guests. Every time, someone asks, “Is this on your blog?” And I say, “No, I keep leaving it out, because how many beet salads can one blog have?” And then, they tell me that it’s really good, and it should be on my blog. So… here we are.
This vegan recipe for beet salad is incredibly easy to make, especially if you use prepackaged cooked beets, like Love Beets or Melissa’s Steamed Baby Beets, and prepackaged shredded carrots. If you don’t have either of these items where you live, you can do it the old school way– manually steaming your beets (or roasting your beets) and shredding your carrots.
I want to urge you to use fresh dill. You can use dried dill, but it will lack the freshness that this simple vegan beet recipe enjoys. If you use dried dill, start with 1 tsp, see how strong it tastes, and add more, if needed. It is not going to be the same, but it isn’t the end of the world. I have done it both ways, and personally, I really prefer the fresh dill.
This vegan beet salad works for any season, and people, who told me they didn’t think they liked beets, became converts. There’s just some really awesome synergy with the elements. Plus, it’s a nice, easy way to break the monotony of the same old, same old salad routine. For a variation, add some vegan feta.
Carrot and Beet Salad with Fresh Dill and Roasted Pistachios
1 8 ounce package OR 5 cups shredded carrots
1 8.8 ounce package OR 1 1/2 cups cooked beets, quartered
2/3 cup fresh dill, chopped
2/3 cup roasted pistachios, shells removed
1/4 cup apple cider vinegar
2 Tbsp olive oil
1. Combine everything together in a mixing bowl. Taste, and adjust seasoning (more salt? more apple cider vinegar?). Serve.