Poached Beets with Curry Dressing and Pistachios

Poached Beets with Curry Dressing and Pistachios

Prep: 30 minutes
Cook: 30 minutes
Servings: 8  
Source: Culinary Vegetable Institute at The Chef's Garden

To spice up your golden beets, consider curry. Its a beautiful contrast to the sweetness of the beet. The textural contrast of toasted pistachio compliments the fork tender vegetables as well. 

  • ¾ cup pistachios, crushed with the side of a knife
  • 1 teaspoon plus ½ cup olive oil
  • Kosher salt
  • 2 teaspoons curry powder
  • 2 garlic cloves, sliced thinly
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon or whole grain mustard
  • 1 lb baby golden beets, washed. 
  • Lemon juice (for serving)



  • Preheat oven to 350°.
  • Dress pistachios with 1 tsp oil and transfer to a  baking sheet. Season with salt.
  • Roast, tossing once, until pistachios are golden brown (approx. 7 minutes).
  • Let cool
  • Serve

Submerge beets in water and bring to a low simmer on the stove. Allow to poach until a knife meets no resistance.

Remove from heat and peel with a towel, removing the skin by sliding it off. 
Bring curry powder and remaining ½ cup olive oil to a low simmer in a small saucepan over medium heat, swirling occasionally.

Remove from heat, add garlic and allow to cool. 

Mix vinegar, and mustard with a whisk constantly.

Stream in curry oil.

Blend until dressing is very smooth and thick.

Season with a pinch of salt.

Slice beets and dress with half of the dressing in a medium bowl season with lemon juice.

Serve topped with pistachios, best of the day micro herbs or greens, and additional dressing on the side if desired. 

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