Beet Slaw with Pistachios and Raisins

The pistachio outer underneath the slaw
is lIke an Asian peanut sauce, bringing a much fuller
nut flavor than the pistachios could offer none.
As you eat the dish, the juices from the slaw
dissolve into the pistachio butter and make a crazy
sort of vinaigrette.
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Servings 4 people


  • 2 garlic cloves smashed and peeled
  • 1/2 cup golden raisins
  • 2 tablespoons white wine vinegar
  • 1 1/4 pounds beets peeled use a mix of colors if you can
  • 2 tablespoons fresh lemon juice
  • 3/2 cup lightly packed flat-leaf parsley leaves
  • 3/4 cup lightly packed mint leaves
  • 1/2 teaspoon dried chile flakes
  • Kosher salt and freshly ground black pepper
  • extra-virgin olive oil
  • Pistachio butter (see our previous recipe)


  • 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 luice, most of the parsley
    and mint (save the rest for fishing), and chile
    flakes. Season with 1 1/2 teaspoons 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 ol.
    Toss and taste again.
  • To serve, spread a layer of pistachio butter onto
    each plate and top with the slaw. Finish with the
    reserved fresh herbs and a drizzle of olive oil.
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