< Return to Seasonal Recipes

Shaved Beet & Carrot Salad with Curry Dressing & Pistachios


½ cup olive oil

1 tablespoon curry powder

2 garlic cloves, finely grated

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

Sea salt

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

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

Lemon juice (for serving)

Fresh chives, chopped

1/2 cup chopped toasted pistachio nuts


1. Bring curry powder and ½ cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.

2. 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.

3. Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 5-10 minutes.

4. Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with chives and pistachios.

Recipe adapted from Bon Appetite