Carrot and Beet Salad with Fresh Dill and Roasted Pistachios

This is an incredibly easy vegan carrot and beet salad recipe with fresh dill, apple cider vinegar and roasted pistachios. I’ve made it 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 carrot 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 carrot and beet salad 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 carrot beet salad works for any season. 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.

Thanks for being here! Please enjoy 💚 And make sure to check out more delicious UVK recipes, like Beet Potato Salad with Sauerkraut, Roasted Fennel and Beets, Mediterranean Chickpea Eggplant Salad or Vegan Cold Beet Soup.