Carrot and Beet Slaw with Pistachios and Raisins

Ingredients:

• 2 garlic cloves, crushed

• ¾ cup golden raisins

• ¼ cup white wine vinegar

• 6 medium carrots (about 1 lb.), peeled, 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 Tbsp. fresh lemon juice

• ½ tsp. crushed red pepper flakes

• Kosher salt and freshly ground black pepper

• ⅓ cup extra-virgin olive oil

• ¾ cup unsalted, shelled raw pistachios

Instructions:

• Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

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

• Remove 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: https://www.bonappetit.com/recipe/carrot-and-beet-slaw-with-pistachios-and-raisins