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Beet and Carrot Salad With Curry Dressing and Pistachios

['1/2 cup pistachios', '1 teaspoon plus 1/2 cup olive oil', 'Kosher salt', '1 tablespoon curry powder', '2 garlic cloves, finely grated', '3 tablespoons apple cider vinegar', '1 tablespoon Dijon mustard', '4 small beets (any color), peeled, thinly sliced on a mandoline', '4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler', 'Lemon juice (for serving)']

Preheat oven to 350°F. Toss pistachios and 1 tsp. 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 1/2 cup 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.

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