Carrot and Beet Salad with Pistachios



Hi all!!!

Gotta give Bon Appetit magazine credit this month, this recipe is awesome! Check it out!!!

1/2 Cup unsalted, shelled raw pistachios

2 Garlic Cloves, crushed

3/4 cup golden raisins

6 medium carrots (about 1 lb) peeled and julienned (cut like little matchsticks)

2 medium beets (about 1 lb) peeled and juilienned (try the golden beets!)

1/2 cup (packed) flat leaf parsley leaves (don’t cut them)

1/4 cup (packed) fresh mint leaves

3 Tbsp. fresh lemon juice

1/2 tsp. crushed red pepper flakes

1/3 cup EVOO

S/P to taste


1. Toast pistachios in a 350 degree oven, on a rimmed baking sheet until golden brown. About 6 minutes. Cool and then coarsely chop.

2. Combine garlic, raisins, and vinegar in a large bowl. Let sit 1 hour (check out how the raisins grow!)

3. Add all the other ingredients, (except for the oil) into the bowl. Toss gently and season with S/P.

4. At the end, add the oil and toss gently. Adding the oil at the end, stops one ingredient from hogging it from the rest 🙂


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