Carrot And Beet Slaw With Pistachios And Raisins

• 3/4 cup unsalted, shelled raw pistachios
• 2 garlic cloves, crushed
• 3/4 cup golden raisins
• 1/4 cup white wine vinegar
• 6 medium carrots (about 1 pound), peeled, julienned
• 2 medium beets (any color; about 1 pound), peeled, julienned
• 1/2 cup (packed) fresh flat-leaf parsley leaves
• 1/4 cup (packed) fresh mint leaves
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, freshly ground pepper
• 1/3 cup extra-virgin olive oil

1. Preheat oven to 350u0b0F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
2. Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
3. Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

unsalted, garlic, golden raisins, white wine vinegar, carrots, beets, parsley, mint leaves, lemon juice, red pepper, kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/carrot-and-beet-slaw-with-pistachios-and-raisins-51187140 (may not work)