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Carrot and Beet Slaw with Pistachios and Raisins

Joshua McFadden & Sara Kramer
  • minutes
  • Serves 6

INGREDIENTS

2

Beets, medium

6

Carrots (about 1 lb.), medium

1/2 cup

Flat-leaf parsley, packed fresh leaves

2

Garlic cloves

3/4 cup

Golden raisins

1/4 cup

Mint, packed fresh leaves

3 tbsp

Lemon juice, fresh

1

Kosher salt and freshly ground black pepper

1/2 tsp

Red pepper flakes

1/3 cup

Olive oil, extra-virgin

1/4 cup

White wine vinegar

3/4 cup

Pistachios, unsalted raw