This easy beetroot and pickle sandwich is SO delicious! A tangy pickle-dill creamy sauce blends with shredded beets and carrots for a simple, colorful and vibrant sandwich. Perfect for lunches, meal-prep and will be a fun change to add in your kid's lunch box!
I know it's a little scary sometimes to make yourself a vegan sandwich. What goes in there after you take away the cheese, egg and meat slices, right? Maybe a sad piece of lettuce with a slice of cucumber and a small piece of avocado, if you are lucky enough.
Well, get ready for flavor town in here. This all plant-based sandwich is anything but boring and will make you excited for lunch time.
We eat sandwiches with roasted tofu quite often and I realized it was about time I share more of them on the blog. I read a lot about people wanting to make vegan sandwiches, but unsure what to put in between the slices of bread other than hummus. So I am more than happy to share this beetroot and pickle sandwich recipe!
And another big realization I had recently: how could I possibly not have shared any beet recipes yet? We love this root vegetable so much, usually as a simple side dish by cooking the vegetable whole in the oven until soft and sweet. But also, using beet in sandwiches is surprisingly SO delicious! I find that it reminds of deli style sandwiches, especially with the combination of pickles that really makes this sandwich totally crave-able.
You will only have to whip up a few ingredients to create an amazing flavorful creamy sauce (maybe the best you have ever had in your whole life!). But once this is done, then simply add shredded vegetables and you will have made a fun and simple sandwich that's jam-packed with flavor within a few minutes.
And what I like so much about this recipe too, is how great it is for meal-prep. Just prepare the creamy beet filling ahead of time and wait for lunch time to built your epic sandwich.
Ingredients you'll need
You will need a few ingredients to make the sauce. These can easily be customized to what you have in your house and I'll give a few other options below to help accommodate if needed.
- Vegan mayo OR Vegan yogurt (for a low fat/no oil option)
- Fresh garlic
- Dijon mustard
- Fresh dill
- Green onion
- Raw beets
Can you eat raw beets?
If you noticed in the ingredient list, it calls for RAW beets. Because yes, the beets won't be cooked at all!
We are much more used to cooking beets before eating them, but you can actually eat them completely raw. They have a crunchy sweet flavor that's really good when not cooked and makes this recipe easier and quicker too.
Raw beets are a little more pleasant to eat when shredded, which you will need to do in this recipe. Before doing so, be sure to remove the peel as it is often thick and filled with dirt. Add shredded raw beets to salads, burgers, spring rolls, buddha bowls and even make a beet-kale smoothie!
How to make it
- First make the creamy sauce by combining the vegan mayo or yogurt, mustard, garlic and chopped pickles, dill and green onion.
- Then, shred the peeled beet and carrot. Add the veggies to the sauce and stir to combine.
- Finally, build your sandwich by generously topping a slice of bread with the creamy beet mixture and other filling if desired, like avocado, sliced cucumber, lettuce and sliced onion. Top with another slice of bread and enjoy!
- Optional: you can toast the bread before building your sandwich or grill the sandwich in a pan or sandwich maker.
How to shred the beets and carrots
If you are not afraid of having your hands turn red, then you can simply shred the beets by hand using a box grater.
But you can also use your food processor to shred the vegetables for an easier, safer and less messy shredding process. Simply roughly chop the beets so it fits the cylinder and assemble your food processor using the grater blade.
Or you might also be able to find already shredded beets at your store for a super convenient recipe.
Watch how to make it
Once you have the creamy base (mayo or yogurt) and pickles, then you can really adjust the sauce to what you already have in your house.
I'm obsessed with fresh dill and it goes really well with the pickles, but if you prefer, try other fresh herbs like cilantro, parsley or basil. You can also use dried herbs if more convenient.
Dijon mustard adds so much character to the sauce, but you can use yellow mustard or a french style grainy mustard too.
You can easily swap the green onion for finely diced shallots or regular white onion. Try about ½ of a tablespoon or so and taste before adding more.
The creamy beet mixture stores very well in the fridge for 3-4 days in a air-tight container. You can make it beforehand and prepare your sandwich just when ready to eat. Give it a good stir before using.
If you want to make a sandwich ahead of time (for example, prepare the night before for a lunch at work), then the saucy nature of the filling could turn your bread a little soggy. In this case, you could try to squeeze some water out of the shredded vegetable using a towel before adding to the creamy sauce. Or, you can "protect" the bread by using lettuce or baby spinach leaves against the bread before adding the filling (this will work only for a short time). I also find that sturdy whole wheat tortilla bread work better than soft bread when preparing sandwiches ahead of time, especially if filling with something a little saucy.
I hope you enjoy this beetroot sandwich recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Other vegan sandwich recipes you might like
- Smoky tofu sandwich
- Chickpea and oat vegan burgers
- Vegan buffalo 'Chicken' sandwich
- Balsamic tofu wraps
Beetroot and Pickle Sandwich
- 1 cup beets - peeled and shredded
- 1 cup carrots - peeled and shredded
- 6 slices sandwich bread
For the sauce
- ½ cup vegan mayo or yogurt
- ¼ cup dill pickles - chopped
- 1 tbsp fresh dill - chopped
- ½ tbsp dijon mustard
- 1 clove of garlic - crushed
- 1 green onion - finely chopped
- ¼ tsp salt - or to taste
- In a medium bowl, combine the vegan mayo or vegan yogurt, pickles, dill, dijon, garlic, green onion and salt. Stir to combine.
- Add the shredded beets and carrot and combine with the sauce.
- Build your sandwich by adding the saucy beet filling with other fixings you like (such as lettuce, sliced cucumber, baby spinach, etc) in between 2 slices of bread. I like to grill my bread first, then fill the sandwich, but you can also use a sandwich maker to grill the sandwich.
- Store the saucy beet filling in an air-tight container for up to 3-4 days in the fridge.
- Build your sandwich just when ready to eat. Because of the saucy nature of the filling, the bread can become soggy if done ahead of time. If you need to prepare the sandwich ahead, then protect the bread with large leaves of lettuce or you can squeeze the shredded vegetables before adding them to the sauce.