½ cup pistachios
1 teaspoon plus ½ 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 and grated
4 medium carrots, peeled, and grated
Lemon juice (for serving)
Preheat oven to 350°. 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.
Meanwhile, bring curry powder and remaining ½ cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
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.
Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes.
Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
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Edited: Jul 06, 2020
Beet and Carrot Salad with Curry dressing
Beet and Carrot Salad with Curry dressing
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