Beetroot & Carrot Salad with Curry Dressing & Pistachios

A colourful salad, great for making in bulk and adding as a side to meals or eating on it's own.

INGREDIENTS

½ cup pistachios

1 teaspoon plus ½ cup olive oil

Salt

1 tablespoon curry powder

2 garlic cloves, finely grated

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

4 small beetroots (does't have to be red beetroots!), peeled, thinly sliced

4 medium carrots, peeled, sliced into ribbons with a vegetable peeler

Lemon juice (for serving)

Preheat your oven to 180°. Toss pistachios and 1 tsp. oil on baking tray; season with salt. Roast, tossing once, until pistachios have turned a golden brown colour( 5–7 minutes). Let cool, then chop.

Meanwhile, bring curry powder and remaining ½ cup oil to a simmer in a small saucepan over medium heat, stirring to combine. Let cool.

Blend the garlic, vinegar, and mustard in a blender, then, pour in the curry oil. Blend until dressing is very smooth but thick; season with a pinch of salt.

Mix together beetroot and half of dressing in a bowl. Leave to rest until beets soften slightly ( around 8–10 minutes)

Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.