2 cloves garlic, smashed and peeled 1¼ pounds beets, peeled; use a mix of colors if you can
Extra-virgin olive oil
3 tablespoons extra-virgin olive oil
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.
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.
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.