Name: Beet and Carrot Salad With Curry Dressing and Pistachios
Yield: 8 servings
Ingredients: 1/2 cup pistachios; 1 teaspoon plus 1/2 cup olive oil; Kosher salt; 1 tablespoon curry powder; 2 garlic cloves, finely grated; 3 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 4 small beets (any color), peeled, thinly sliced on a mandoline; 4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler; Lemon juice (for serving)

Photo by Marcus Nilsson

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Recipe information

Yield
8 servings

Ingredients

1/2 cup pistachios

1 teaspoon plus 1/2 cup olive oil

Kosher salt

1 tablespoon curry powder

2 garlic cloves, finely grated

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

4 small beets (any color), peeled, thinly sliced on a mandoline

4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

Lemon juice (for serving)

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes.
Step 5
Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
Do Ahead
Step 6
Curry dressing can be made 2 days ahead. Cover and chill.

TagsSalad Pistachio Nut Beet Root Vegetable Vegetable Carrot Main Side Lunch Dinner Vegan Vegetarian Dairy Free Gluten Free Roast Blender Bon Appétit

Recipe notes

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