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.
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
1 cup pistachios, lightly toasted
⅓ cup water
1 tablespoon red wine vinegar
1 teaspoon kosher salt
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. 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.
- 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.