American

Beet Slaw with Pistachios and Raisins

A vibrant, crunchy beet salad with sweet golden raisins, fresh herbs, and a creamy pistachio butter base. The combination of sweet, tangy, nutty, and slightly spicy flavors makes this a beautiful side dish for entertaining.

Beet Slaw with Pistachios and Raisins
Prep45 min Cook1 h Serves 12

Ingredients

  • 6 garlic cloves にんにく smashed and peeled
  • 1 cup golden raisins レーズン
  • 6 tbsp white wine vinegar 白ワイン・酢
  • 5¼ lb beets ビーツ a mix of colors, if available, peeled
  • 6 tbsp fresh lemon juice レモン
  • 1½ cup lightly packed flat-leaf parsley leaves パセリ
  • ¾ cup lightly packed fresh mint leaves ミント
  • 1½ tsp dried chile flakes
  • to taste Kosher salt and freshly ground black pepper ≈ 粗塩・黒こしょう(粉)
  • ¾ cup extra-virgin olive oil オリーブオイル plus additional for finishing
  • 3 cup (about 15 ounces) lightly toasted pistachios
  • 1 cup water 水
  • 3 tbsp red wine vinegar 赤ワイン・酢
  • 1 tbsp kosher salt ≈ 粗塩 or to taste
  • 9 tbsp extra-virgin olive oil オリーブオイル

Steps

  1. Prepare the Pistachio Butter

  2. Place the toasted pistachios in a food processor and process until finely ground.

  3. With the processor running, gradually add the water, red wine vinegar, and salt. Blend until smooth, scraping down the sides as needed.

    Water 水 Red wine 赤ワイン Vinegar 酢 Salt 塩

  4. Slowly drizzle in the olive oil while continuing to blend until creamy.

    Olive oil オリーブオイル

  5. Taste and adjust the seasoning. Refrigerate until ready to serve. Prepare the Beet Slaw

    Beet ビーツ

  6. Combine the smashed garlic cloves, golden raisins, and white wine vinegar in a large bowl. Allow to soak for 1 hour.

    Garlic にんにく Raisin レーズン Wine 白ワイン Vinegar 酢

  7. Meanwhile, grate the peeled beets using the large holes of a box grater or cut them into thin matchsticks.

    Beet ビーツ

  8. Remove and discard the garlic from the raisin mixture.

    Garlic にんにく Raisin レーズン

  9. Add the beets, lemon juice, most of the parsley and mint, and dried chile flakes to the raisins.

    Beet ビーツ Lemon レモン Parsley パセリ Mint ミント Raisin レーズン

  10. Season with kosher salt and freshly ground black pepper. Toss thoroughly.

    Kosher salt ≈ 粗塩 Ground black pepper 黒こしょう(粉)

  11. Allow the slaw to rest for 5 minutes, then taste and adjust the seasoning. It should have a balance of tangy, sweet, spicy, and peppery flavors.

  12. Drizzle in the olive oil and toss until everything is evenly coated. Assemble and Serve

    Olive oil オリーブオイル

  13. Spread a generous layer of pistachio butter onto each serving plate or a large platter.

  14. Arrange the beet slaw over the pistachio butter.

    Beet ビーツ

  15. Garnish with the reserved parsley and mint.

    Parsley パセリ Mint ミント

  16. Finish with a drizzle of extra-virgin olive oil and serve. Chef's Tip: Prepare the pistachio butter ahead of time and refrigerate it in an airtight container for up to 10 days, as indicated in your cookbook. For the freshest presentation, dress and assemble the beet slaw shortly before serving.

    Olive oil オリーブオイル Beet ビーツ