Bon Appétit (January 2016)
Until recently, it's been an incredibly mild winter here in Washington, D.C. But now, two weeks into January, we're already feeling cold, damp and gray, gray, gray.
So when when we saw this salad and its explosion of color in the latest Bon Appétit, our faces lit up. The crazy tangle of red, orange and yellow, spiked with green pistachios, was like a breath a fresh air -- and a nice change from all the heavier foods we've been eating since Thanksgiving.
In the end, of course, a beet-and-carrot salad is, well, a beet-and-carrot salad.
This one, it turns out, is all about the curry dressing.
The dressing itself is just a simple vinaigrette, but it's amped up with the addition curry powder.
It's a simple twist, but a great one. The result is an exotic dressing that gives these veggies a spicy, warm heat. The toasted pistachios add a great crunchy texture and a nice flavor.
It's too soon in the winter for us to say we're longing for summer. (We're not that impatient.) But this salad is a shock of bright flavors and colors that shines like a light through the dull gray winter outside.
Beet and Carrot Salad with Curry Dressing and Pistachios
Bon Appétit (January 2016), recipe by Rebecca Collerton
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(This photo: Marcus Nilsson/Bon Appétit)
Serves: 8
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)
DIRECTIONS
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.
