This recipe is from one of my favorite new cookbooks, Six Seasons by Joshua McFadden, head chef at Ava Gene’s in Portland, a wonderful restaurant that our farm sells produce too. Enjoy! The pistachio butter underneath the slaw is like an Asian peanut sauce, bringing a much fuller nut flavor than the pistachios could offer alone. As you eat the dish, the juices from the slaw dissolve the pistachio butter and make a crazy good sort of vinaigrette.
Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.
Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.
Remove the garlic from the raisins and discard.
Add the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet.
Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.
To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil.