We blog about this recipe here.
Carrot and Beet Slaw
It’s best to prepare this salad an hour or more ahead of serving, so it has time for the flavors to meld. A food processor that has the julienne disc will julienne the carrots and beets in a nano-second. Or you can use a mandoline. Or simply grate them (the result won’t be quite as lovely) – or, as our Bestie Carolyn suggests, buy them pre-julienned at the salad bar or in the vegetable area of your well-stocked grocery store. Recipe adapted from Bon Appetit.
- 1 garlic clove, minced
- 1/2 cup golden raisins
- 2 T white wine vinegar
- 2 T lemon juice
- 1/2 tsp salt
- 2 tsp sugar (we love the touch of sweetness, but it can be omitted)
- 3 medium carrots, peeled, julienned or grated
- 1 large beet (any color), peeled, julienned or grated
- 1/4 c (packed) flat-leaf parsley leaves, chopped
- 2 T (packed) mint leaves, chopped
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/3 c toasted pistachios (or toast raw pistachios), chopped
- kosher salt and freshly ground black pepper
- 3 T extra-virgin olive oil
Combine garlic, raisins, vinegar, and lemon juice in a medium bowl; let sit 1 hour. Stir in the salt and sugar until they’re dissolved. Add carrots, beet, parsley, mint, red pepper flakes, and pistachios; season with salt (if necessary) and pepper and toss to combine. Add oil; toss gently and let sit for at least an hour before serving. Refrigerate any leftovers – which will be delicious for the next several days.
Recipe brought to you by Carolyn in Santa Rosa/SF and BigLittleMeals.com.