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American · Salad
Beet Slaw with Pistachios and Raisins
Raw shredded beets tossed with vinegar-plumped golden raisins, lemon, mint and parsley, then piled onto a smear of silky pistachio butter so the slaw's juices turn into a dressing on the plate.
- YieldServes 4
- Hands-on40 min
- Total1 h 18 min
- Difficulty
Ingredients
- 2 clovesgarlic, smashed and peeled
- 75 ggolden raisins
- 30 mlwhite wine vinegar
- 570 gbeets, peeled; a mix of colours if you can (about 1 1/4 lb)
- 30 mlfresh lemon juice
- ½ cupflat-leaf parsley leaves, lightly packed
- ¼ cupmint leaves, lightly packed
- ½ tspdried chile flakes
- 1½ tspkosher salt
- to tasteblack pepper, freshly ground, and plenty
- 60 mlextra-virgin olive oil, for the slaw
- to tasteextra-virgin olive oil, for finishing
Pistachio butter (half batch, about 120 ml)
- 70 gshelled pistachios, lightly toasted
- 120 mlwater
- 1½ tspred wine vinegar
- ½ tspkosher salt
- 1½ tbspextra-virgin olive oil
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