- 2 Garlic cloves, smashed
- 1/2 C. golden raisins
- 2 TB. white wine vinegar
- 1 lb. beets, use a mix of colors
- 2 TB. lemon juice
- 1/2 C. flat leaf parsely stems
- 1/4 C. mint leaves
- 1/2 ts. dried chili flakes
- Salt and pepper
- Pistachio butter (get book for this recipe)
Combine the garlic, raisins and vinegar in a large bowl and let sit for 1 hour
Grate the beets or cut into julienne.
Remove the garlic from the raisins and discard. Add the beets, lemon juice, most of the parsley and mint and chile flakes. Season w salt and pepper. Let sit for 5 min. and taste. It should be tart, spicy, peppery and sweet. Adjust seasoning if needed and add 1/4 C. olive oil. Toss and taste again.
To serve, spread a layer of pistachio butter onto each plate and top with the slaw. Finish w reserved herbs and a drizzle of olive oil.