Best Beet And Carrot Salad With Curry Dressing And Pistachios Recipes

Carrot and Beet Salad image

Provided by Libby's®

Yield 5 people

Number Of Ingredients 6

1/2 cup crumbled feta cheese or goat cheese
1/2 cup shelled pistachios
1 can (15 oz.) Libby's® Sliced Beets, drained and cut into bite-sized pieces
1 can (14.5 oz.) Libby's® Sliced Carrots, drained
7 ounce bag of spring mix
your favorite savory oil and vinegar salad dressing

Steps:

Beet and Carrot Salad image

Provided by Magdalena Wszelaki

Yield 4-6 servings

Number Of Ingredients 13

Salad:
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt

Steps:

To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

Beet and Carrot Salad With Curry Dressing and Pistachios image

Provided by Rebecca Collerton

Yield 8 servings

Number Of Ingredients 10

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)

Steps:

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.
Do Ahead
Curry dressing can be made 2 days ahead. Cover and chill.