Beet Slaw with Pistachios and Raisins-Joshua McFadden

Six Seasons-A New Way with Vegetables
​This is a salad for all seasons, but it is featured as an Early Summer recipe in Joshua McFadden's cookbook "Six Seasons". The Pistachio Butter is a condiment you can use in other recipes, so keep this on hand. I love to serve it along with a charcuterie board. BUY THIS BOOK! That is the best cooking advice I can give you. You will absolutely love every recipe. 

​Serves 4
2 cloves garlic, smashed and peeled
½ cup golden raisins
2 tablespoons white wine vinegar
1¼ pounds beets, peeled; use a mix of colors if you can
2 tablespoons fresh lemon juice
½ cup lightly packed flat-leaf parsley leaves
¼ cup lightly packed mint leaves
½ teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Pistachio Butter
Pistachio Butter
1 cup pistachios, lightly toasted
⅓ cup water
1 tablespoon red wine vinegar
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
 

1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.
2. 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.
3. 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.
4. 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.
5. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.
6. Spread a layer of pistachio butter onto each plate and top with the slaw.
7. Finish with the reserved fresh herbs and a drizzle of olive oil.

 
Pistachio Butter

1. Process the pistachios in a food processor to get them as fine as possible.
2. Pour in the water, vinegar, and salt with the motor still running and process until smooth, scraping down the sides as needed.
3. Drizzle in the olive oil with the motor still running.
4. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.