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

• Sal 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.