Name: Beet and Carrot Salad with Curry Dressing and Pistachios
Yield: 8 Servings
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)

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Marcus Nilsson

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Recipe notes