Beet Slaw with Pistachio Butter

Beet Slaw with Pistachios and Slaw

INGREDIENTS

• 2 garlic cloves, smashed and peeled – SGC#192922
• 1/2 cup golden raisins – SGC# 074212
• 2 tablespoons white wine vinegar – SGC# 124919
• 1 1/4 pounds beets, peeled; use a mix of colors if you can – SGC# 193244
• 2 tablespoons fresh lemon juice – SGC# 082215
• 1/2 cup lightly packed flat-leaf parsley leaves – SGC# 193135
• 1/2 cup lightly packed mint leaves – SGC# 193391
• 1/2 teaspoon dried chile flakes– SGC# 170433
• Kosher salt and freshly ground black pepper– SGC# 052100 & 169540
• Extra-virgin olive oil– SGC# 053059 

Pistachio Butter

• 1 cup (about 5 ounces) pistachios, lightly toasted– SGC# 700705
• 1/3 cup water
• 1 tablespoon red wine vinegar– SGC# 125417
• 1 teaspoon kosher salt– SGC# 052100
• 3 tablespoon extra-virgin olive oil – SGC# 053059 

INSTRUCTIONS

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. Season with 1 1/2 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 1/4 cup olive oil. Toss and taste again.
4. To make pistachio butter: 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.
5. 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.
6. To serve, 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.