By: American Heart Association
Beet and Carrot Salad with Curry Dressing and Pistachios
1/2 cup pistachios
1 teaspoon plus 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, peeled, shaved lengthwise into ribbons with a vegetable peeler
Lemon juice (for serving)
Preheat oven to 350°. 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 ½ 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.