½ cup olive oil
1 tablespoon curry powder
2 garlic cloves, finely grated
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
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