Beet and Carrot Salad With Curry Dressing and Pistachios

Ingredients for Beet and Carrot Salad With Curry Dressing and Pistachios

• 120ml pistachios

• 1 teaspoon plus 120ml olive oil

• Sale kosher

• 1 tablespoon curry powder

• 2 garlic cloves, finely grated

• 45ml apple cider vinegar

• 1 tablespoon Dijon mustard

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

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

• Lemon juice (for serving)

Preheat oven to 177°C. Toss pistachios and 1 teaspoon 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 120ml 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.

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

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.