Bring a bit of sunshine to your plate with this golden beet and purple carrot salad. Both vegetables are usually available year-round. Fresh dill has a grassiness that will transport you to warmer days; it also contrasts beautifully with the earthy sweetness of the beets. Use any extra remaining dill in yogurt dressings, toss with roasted vegetables, or stir into beaten eggs before scrambling.

This Story Originally Appeared On


Credit: Greg DuPree

Recipe Summary test

15 mins
1 hr
Serves 6 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Wrap beets in foil; bake at 400°F for 1 hour or until tender. Cool beets slightly; peel and cut into wedges.

  • Combine beets, onion, carrots, 2 tablespoons pistachios, and 1 1/2 tablespoons dill in a medium bowl. Combine orange juice, oil, vinegar, pepper, and salt in a small bowl, stirring with a whisk until smooth. Add juice mixture to beet mixture; toss gently to coat. Arrange beet mixture on a platter. Sprinkle with remaining 2 tablespoons pistachios and remaining 1 1/2 teaspoons dill.

Nutrition Facts

151 calories; fat 7g; saturated fat 1g; protein 4g; carbohydrates 20g; fiber 6g; sugars 13g; sodium 213mg.