Beet and carrot salad with curry dressing and pistachios

Delight your taste buds with this vibrant beet and carrot salad, dressed in a flavorful curry dressing and topped with crunchy pistachios. Perfect for a light and nutritious meal!

Ingredients:

• cup pistachios
• teaspoon plus ½ cup olive oil
• Kosher salt
• tablespoon curry powder
• garlic cloves, finely grated
• tablespoons apple cider vinegar
• tablespoon Dijon mustard
• small beets (any color), peeled, thinly sliced on a mandoline
• medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
• Lemon juice (for serving)

Instructions:

1. Preheat the oven to 350°. Combine pistachios and 1 tsp. of oil on a baking sheet with edges; add salt. Bake, stirring occasionally, until the pistachios turn golden brown, for about 5 to 7 minutes. Allow them to cool down, then roughly chop them.
2. In the meantime, heat up curry powder and the remaining ½ cup of oil in a small saucepan over medium heat until it starts to simmer, swirling the pan occasionally. Let it cool down.
3. Place garlic, vinegar, and mustard in a blender, then gradually pour in the curry oil while the blender is running. Blend until the dressing is very creamy and thick; season with salt.
4. Mix beets and half of the dressing in a medium bowl; season with salt. Let it sit until the beets become slightly tender, around 8 to 10 minutes.
5. Introduce carrots and the remaining dressing, then toss everything together; season with salt and lemon juice. Serve with the pistachios sprinkled on top.
6. Preparation Tip: The curry dressing can be prepared 2 days ahead of time. Cover and refrigerate.

Summary:

• Calories: 1599 kcal
• Fat: 143 g
• Protein: 21 g
• Carbs: 73 g
• Potassium: 2394 mg
• Magnesium: 189 mg