Beet and Carrot Salad With Curry Dressing and Pistachios

From the kitchen of Carly

Jewel-toned beets and carrots ribboned thin, dressed in a silky curry oil that's fragrant and warm without heat. Roasted pistachios add crunch and earthiness. This salad softens slightly as it sits, the flavors deepening together.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup pistachios
  • 11 teaspoon plus 1/2 cup olive oil
  • 1Kosher salt
  • 11 tablespoon curry powder
  • 12 garlic cloves, finely grated
  • 13 tablespoons apple cider vinegar
  • 11 tablespoon Dijon mustard
  • 14 small beets (any color), peeled, thinly sliced on a mandoline
  • 14 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
  • 1Lemon juice (for serving)

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.

  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.

  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.

  4. Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes.

  5. Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.

  6. Curry dressing can be made 2 days ahead. Cover and chill.