Poached Beets with Curry Dressing and Pistachios

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


  • 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


  • 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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