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Beet and Carrot Salad With Curry Dressing and Pistachios

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant beetroot and carrot salad is a celebration of texture and bold, earthy flavours. Shaving the root vegetables into delicate ribbons and thin slices allows them to soak up the punchy, aromatic curry dressing, while toasted pistachios provide a satisfying crunch to every bite. The combination of sweet vegetables and warm spices makes this a sophisticated choice for a refreshing lunch or a colourful side dish for a weekend dinner.

As a nutritious vegan recipe, this salad is packed with antioxidants and healthy fats from the olive oil and nuts. The curry dressing can be prepared up to two days in advance and kept in the fridge, making it an excellent option for stress-free entertaining. Serve it as it is, or pair it with some warm flatbreads for a light, wholesome meal.

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Ingredients for Beet and Carrot Salad With Curry Dressing and Pistachios

  • 120ml pistachios

  • 1 teaspoon plus 120ml olive oil

  • Kosher salt

  • 1 tablespoon curry powder

  • 2 garlic cloves, finely grated

  • 45ml apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 4 small beets (any colour), peeled, thinly sliced on a mandoline

  • 4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

  • Lemon juice (for serving)

How to make Beet and Carrot Salad With Curry Dressing and Pistachios

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Preheat oven to 177°C. Toss pistachios and 1 teaspoon 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.

Meanwhile, bring curry powder and remaining 120ml oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.

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.

Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes.

Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.

Curry dressing can be made 2 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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