Beet And Carrot Salad With Curry Dressing And Pistachios Recipes
BEET AND CARROT SALAD WITH CURRY DRESSING AND PISTACHIOS
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Provided by Rebecca Collerton
Categories Bon Appétit Beet Carrot Salad Healthy Pistachio Kid-Friendly Low Cholesterol Vegan Vegetarian Root Vegetable Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. 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.
- Meanwhile, bring curry powder and remaining 1/2 cup 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.
- Do Ahead
- Curry dressing can be made 2 days ahead. Cover and chill.
BEET AND CARROT SALAD
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Provided by Magdalena Wszelaki
Categories HarperCollins Salad Vegetarian Vegetable Carrot Beet Healthy Quick and Healthy Lunch Walnut
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
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