McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.
Ingredients
Makes 6 servings
Step 1
Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
Step 2
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Step 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.
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Reviews (7)
Back to TopVery good. Make sure to julienne the beets and carrots on the small side. Will probably blanch them for a few minutes next time. Used walnuts instead of pistachios as that's what I had on hand. 4 stars not 3.
xmatch
Charleston, WV
6/28/2015
I didn't realize how good the texture and earthiness of raw beets were until I made this recipe. Toasted pistachios and pickles raisins really make the dish though. My boyfriend even liked it and beets are usually the one thing he passes on.
QURE
12/14/2014
Love the interplay of earthiness from the beets, sweetness from the raisins, and acid from the vinegar. Really an excellent dish. I shredded the beets and carrots in my food processor to simplify and left the mint out, but otherwise followed the recipe. I do think it's best served day of, or at least the following day or the vegetables start to get soggy. And like another reviewer mentioned, it does make a lot.
Choirgirl21
Laurel, MD
11/4/2013
Refreshing salad. Hint of heat from the pepper flakes, earthiness from the beets. Followed the recipe without changes, but did shred the carrots and beets. Makes a lot of salad so next time would reduce the amount of beets and carrots.
dory92064
San Diego, CA
9/9/2013
Really wonderful! Fresh flavors and beautiful colors. I used hazelnuts rather than pistachios and they worked great. My husband was raving about it.
cwweems3
Atlanta, Ga
8/25/2013
This is a winner. I made it exactly as directed except used fewer raisins (I'm not a raisin fan) and more pistachios (I'm a big pistachio fan). I couldn't find the mandoline with the julienne setting so I did it by hand, which took for-ev-er. And still I'd say it's worth it! Really fresh and tasty. It didn't taste too "beet-y." My husband and I both loved it and both kids ate a bit of it (a win). I ate the leftovers for lunch and it tasted just as good.
try146
Rochester, NY
8/23/2013
absolutely yummy. I did make a few alterations based on what was on hand, knowing my family, and the lazy factor: I used lime juice instead of lemon and I zested the entire lime in there as well, 1/4 cup of EVOO instead of 1/3, and I shredded the carrots and beets in the cuisinart rather than take out my mandoline.
moondog12
Tenafly, NJ
8/22/2013
