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Beet Slaw with Pistachios and Raisins

“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. 

Servings 4 people
Author Adapted from Six Seasons by Joshua McFadden

Ingredients

  • 2 cloves garlic, smashed and peeled
  • 1/2 cup golden raisins
  • 2 Tbsp white wine vinegar (or any acid)
  • 1 1/4 lb beets; use a mix of colors if you can
  • 2 tbsp fresh lemon juice
  • 1/2 cup flat leaf parsley leaves, lightly packed
  • 1/4 cup mint leaves, lightly packed
  • 1/2 tsp dried chili flakes
  • salt & pepper
  • olive oil
  • pistachio butter (or any nut butter)
  • Suggested Additions: cabbage & fennel, sliced thinly

Instructions

  1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.

  2. 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.

  3. Remove the garlic from the raisins and discard. And 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.

  4. To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil.