Lunch: Beet and Carrot Salad With Curry Dressing and Pistachios

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

This recipe includes superfoods such as:

Lemon, Apple Cider Vinegar

Health benefits of Beet and Carrot Salad With Curry Dressing and Pistachios

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

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)

Instructions

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.

Share Beet and Carrot Salad With Curry Dressing and Pistachios