Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add chili powder, salt and pepper and cook, stirring, until very fragrant, about one minute. Add carrots, wine, and maple syrup, bring to a simmer, and cook, covered, stirring occasionally, until carrots are tender, about 20 minutes.
Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes. Remove from heat and stir in dill.
https://eatingfromthegroundup.com/ from Gourmet Today
½ cup pistachios
1 teaspoon plus ½ cup olive oil
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°. 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 ½ 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.