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Carrot & Beet Slaw


2 garlic cloves, crushed

¾ cup golden raisins

¼ cup white wine vinegar

6 medium carrots (about 1 lb.), scrubbed, julienned

2 medium beets (any color; about 1 lb.), peeled, julienned

½ cup (packed) fresh flat-leaf parsley leaves

¼ cup (packed) fresh mint leaves

3 tablespoons fresh lemon juice

½ teaspoon crushed red pepper flakes

Sea salt and black pepper

⅓ cup extra-virgin olive oil

¾ cup chopped toasted pistachio nuts


1. Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

2. Remove just the garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Source: Bon Appetite