- 1/2 cup pistachios
- 1 teaspoon plus 1/2 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°F. 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 1/2 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.
- Curry dressing can be made 2 days ahead. Cover and chill.