Beet And Carrot Salad With Curry Dressing And Pista

Name: Beet And Carrot Salad With Curry Dressing And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

1
Preheat oven to 350u00b0F. 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.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup pistachios, 1 teaspoon plus 1/2 cup olive oil, Kosher salt, 1 tablespoon curry powder, and more.

Yes, Beet And Carrot Salad With Curry Dressing And Pistachios falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet And Carrot Salad With Curry Dressing And Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions