Beet and Carrot Salad With Curry Dressing and Pistachios
A vibrant and flavorful salad featuring thinly sliced beets and carrot ribbons tossed in a warm curry-infused dressing, topped with toasted pistachios. The combination of earthy beets, sweet carrots, and aromatic curry creates a sophisticated dish with wonderful textures and tastes.
Ingredients
- •½ cup pistachios
- •½ cup olive oil
- •1 to taste Kosher salt
- •1 tablespoon curry powder
- •2 cloves garlic
- •3 tablespoons apple cider vinegar
- •1 tablespoon Dijon mustard
- •4 small beets
- •4 medium carrots
- •1 to taste lemon juice
Cooking Instructions
- 1.
Preheat oven to 350°F. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5-7 minutes. Let cool, then coarsely chop.
7 min
- 2.
Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
10 min
- 3.
Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
5 min
- 4.
Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8-10 minutes.
10 min
- 5.
Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
5 min
- 6.
Curry dressing can be made 2 days ahead. Cover and chill.
