Rainbow salad is pure gold

Carrotbeetslaw110914

I love the farmers market in the fall. All of the vibrantly colored fruits and vegetables fill the booths in an enticing display that makes me want to buy everything and then run home and find new recipes to try. But, I only cook for one, so I remind myself to keep it reasonable and pick up different things each week so I can still satisfy my desire to be creative in the kitchen.

Last week, I picked up some homemade root beer, as well as some beets and carrots to use for a recipe I had in mind.

In addition to being ridiculously gorgeous, this carrot-beet slaw is also quite tasty. With the exception of toasting the pistachios, it’s also completely raw.

Because I bought bullseye beets instead of regular red beets, I had to roast them in the over for about an hour to encourage the flavor to come out. Had I gotten normal beets, I’d have used them raw.

As with most first attempts at a new recipe, I always follow the instructions exactly. I was hesitant about soaking the raisins in vinegar, but decided to trust the creative chefs at Bon Appétit because they certainly know more about cooking than I do.

I was floored by how good this was. There was so much flavor and texture to make this interesting and completely delightful. The parsley, mint, and red pepper flakes made the flavor so dimensional. I devoured it. And then went back for seconds because, with this salad, there is no guilt in going back for more.

Ingredients
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 Tbsp. fresh lemon juice
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
3/4 cup unsalted, shelled raw pistachios

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Preheat oven to 350 degrees F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

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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