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Beet and Carrot Salad with Curry Dressing and Pistachios

bonappetit.com
serves 8


Ingredients
  • 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, thinly sliced on a mandoline
  • 4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
  • Lemon juice (for serving)​
Picture
Preparation
  1. 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.
  2. Meanwhile, bring curry powder and remaining ½ 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. Do Ahead: Curry dressing can be made 2 days ahead. Cover and chill.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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