Beet and Carrot Salad with Curry Dressing and Pistachios
Ingredients
- ½ 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)
Instructions
Beet and Carrot Salad with Curry Dressing and Pistachios serves 8 original recipe by Bon Appetit.
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