Poached Beet with Curry Dressing and Pistachios

Poached Beet 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. 


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
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.


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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