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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Beet and Carrot Salad with Curry Dressing Recipe

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This recipe for Beet and Carrot Salad with Curry Dressing is from She Sure Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pistaschos or walnuts
½ cup olive oil
kosher salt
1 T curry powder
2 garlic cloves, minced
3 T apple cider vinegar
1 T dijon
4 small beets, any colour
4 medium carrots, shaved lengthwise into ribbons.
lemon juice for serving
Directions:
Directions:
1. Toast nuts in skillet, chop.
2. In small saucepan, bring curry and oil to a simmer, cool
3. Blend garlic, vinegar, mustard in a blender, then while blending, slowly stream in oil until smooth and thick. season with salt.
4. Toss with beets and carrots and top with lemon juice and nuts.
Personal Notes:
Personal Notes:
Curry dressing can be made ahead and chilled.

 

 

 

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