Beet Slaw with Pistachios and Raisins

• 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 juice, most of the parsley and mint (save the rest for finishing), and chile flakes.
• SEASON with 1½ 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 oil.
• TOSS and taste again.
• 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.

Pistachio Butter

• PROCESS the pistachios in a food processor to get them as fine as possible.
• POUR in the water, vinegar, and salt with the motor still running and process until smooth, scraping down the sides as needed.
• DRIZZLE in the olive oil with the motor still running.
• TASTE and adjust with more salt or vinegar.
• STORE in the fridge for up to 10 days.