Best of the Besties: Carrot and Beet Slaw

We blog about this recipe here.

Best of the Besties: 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; 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.

 

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