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 🙂