Beet Slaw with Pistachios and Raisins
This is straight up from Six Seasons my favorite cookbook. There is nothing I would change. Just note that you need to make the pistachio butter (although I made cashew butter) for this recipe. The recipe says serves 4, but it really served 6-8 as one of multiple salads. Note: need to allow an hour for the garlic, raisins, and vinegar to marinate.
2 garlic cloves, smashed and peeled
1/2 c. golden raisins
2 tbsp white wine vinegar (I used champagne because that was what I had)
1 1/4 lbs beets, peeled; use a mix of colors (I didn't peel them, just trimmed the roots)
2 tbsp fresh lemon juice
1/2 c. lightly packed flat leaf parsley leaves
1/4 c. lightly packed mint leaves
1/2 tsp dried chile flakes
kosher salt (1 1/2 tsp) & fresh ground pepper (lots)
extra virgin olive oil (1/4 c.)
Pistachio (Cashew) butter (see below)
PISTACHIO (CASHEW) BUTTER
1 c. pistachios (cashews) lightly toasted
1/3 c. water
1 tbsp red wine vinegar
1 tsp kosher salt
3 tbsp extra virgin olive oil
Process the pistachios in a food processor to get them as fine as possible.. With the motor running, pour in the water, vinegar, and salt and process until smooth, scraping down the sides as needed.
Again with the motor running, drizzle in the olive oil. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.
2 garlic cloves, smashed and peeled
1/2 c. golden raisins
2 tbsp white wine vinegar (I used champagne because that was what I had)
1 1/4 lbs beets, peeled; use a mix of colors (I didn't peel them, just trimmed the roots)
2 tbsp fresh lemon juice
1/2 c. lightly packed flat leaf parsley leaves
1/4 c. lightly packed mint leaves
1/2 tsp dried chile flakes
kosher salt (1 1/2 tsp) & fresh ground pepper (lots)
extra virgin olive oil (1/4 c.)
Pistachio (Cashew) butter (see below)
- Combine the garlic, raisins and vinegar in a large bowl and set aside for 1 hour.
- Grate the beets on the large holes of a box grater or cut into a fine julienne. The hands will get stained, but just for a bit.
- Remove the garlic from the raisins and discard. Add the beats, lemon juice, most of the parsley and mint, and chile flakes.Season with 1 1/2 tsp 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 1/4 cup olive oil. Toss and taste again.
- To serve, spread a layer of pistachio butter onto each plate (or the bowl) and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil.
PISTACHIO (CASHEW) BUTTER
1 c. pistachios (cashews) lightly toasted
1/3 c. water
1 tbsp red wine vinegar
1 tsp kosher salt
3 tbsp extra virgin olive oil
Process the pistachios in a food processor to get them as fine as possible.. With the motor running, pour in the water, vinegar, and salt and process until smooth, scraping down the sides as needed.
Again with the motor running, drizzle in the olive oil. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.
