Beet Slaw with Pistachios and Raisins

beet-slaw-with-pistachios-and-raisins
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Beet Slaw with Pistachios and Raisins
Servings
servings
Servings
servings
Ingredients
2 cloves garlic, smashed and peeled
2 tablespoons white wine vinegar
pounds beets, peeled; use a mix of colors if you can
2 tablespoons fresh lemon juice
½ teaspoon dried chile flakes
Extra-virgin olive oil
Pistachio Butter
1 cup pistachios , lightly toasted
cup water
1 tablespoon red wine vinegar
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
WINE PAIRING
Instructions
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.
Ingredients
2 cloves garlic, smashed and peeled
2 tablespoons white wine vinegar
pounds beets, peeled; use a mix of colors if you can
2 tablespoons fresh lemon juice
½ teaspoon dried chile flakes
Extra-virgin olive oil
Pistachio Butter
1 cup pistachios , lightly toasted
cup water
1 tablespoon red wine vinegar
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
WINE PAIRING
Instructions
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.

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.

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