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.
3/4 cup pistachios, crushed with the side of a knife
1 teaspoon plus ½ cup olive oil
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. Transfer to a baking shee,; season with salt. Roast, tossing once, until pistachios are golden brown, 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.
Meanwhile, 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. whisking 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.