BEET AND CARROT SALAD WITH CURRY DRESSING ENJOY DAN:

     BEET AND CARROT SALAD WITH CURRY DRESSING by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup pistachios, roasted

4 tablespoon olive oil

1 tablespoon EACH curry powder and garam masala

4 carrots, peeled and cut into 1/2-inch pieces

4 beets, leaves removed

1 onion, cut into 1/2-inch pieces

2 cloves garlic cloves, finely grated

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

4 cups arugula

1/4-cup feta, crumbles

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   In a dry fry pan over medium-heat roast pistachios, until browned.

2.   Let cool and chop; set aside.

3.   Clean and trim bees and place on a prepared baking sheet.

4.   In a piece of aluminum foil place a beet and splash of oil; tightly wrap.

5.   On the same baking sheet pace onions, and carrots drizzle with a splash of oil, tightly cover with foil.

6.   Bake for 50 minutes to 1 hour, let cool then peel the skin off the beets.

7.   Then thinly slice, set aside.

8.   In a skillet add 3 tablespoons olive oil and when sizzling.

9.   Add curry powder, gamma masala, swirling occasionally, let cool.

10.                Blend garlic, vinegar, and mustard in a bowl.

11.                In blender blend garlic ingredients while motor is running add curry oil in a steady stream until smooth, season with S. &. P.

12.                Place the roasted vegetables and beet into a large bowl.

13.                Pour the dressing over the vegetables, gently toss vegetables to coat.

14.                Place I cup arugula on each salad plate, and then top with 1 cup of dressed vegetables.

15.                Top with feta and pistachios nuts.

ENJOY DAN:                                                                           BONAPPETITE!!