Carrot and Beet Slaw with Pistachios and Raisins

INGREDIENTS

  • 2 garlic cloves, crushed
  • ¾ cup golden raisins
  • ¼ cup white wine vinegar
  • 6 medium carrots (about 1 lb.), peeled, julienned
  • 2 medium beets (any color; about 1 lb.), peeled, julienned
  • ½ cup (packed) fresh flat-leaf parsley leaves
  • ¼ cup (packed) fresh mint leaves
  • 3 Tbsp. fresh lemon juice
  • ½ tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • ⅓ cup extra-virgin olive oil
  • ¾ cup unsalted, shelled raw pistachios

DIRECTIONS

1. Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

2. Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

3. Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Source: Recipe courtesy of Bon Appetit