Poached Beets with Curry Dressing and Pistachios

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. 

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

Ingredients:

• 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)

Directions:

Pistachios

• 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

Beets

• 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.