By: American Heart Association

Beet and Carrot Salad with Curry Dressing and Pistachios



1/2 cup pistachios

1 teaspoon plus ½ cup olive oil

Kosher salt

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.