Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
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.
Step 2
Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
Step 3
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.
Step 4
Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes.
Step 5
Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
Do Ahead
Step 6
Curry dressing can be made 2 days ahead. Cover and chill.
Recipe notes
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