Beet Slaw with Pistachios and Raisins

?he ?istachio butter underneath the slaw is li?e an Asian ?eanut sauce, bringing a much ?uller nut ?lavor than the ?istachios could o??er alone. As you eat the dish, the ?uices ?rom the slaw dissolve into the ?istachio butter and ma?e a cra?y good sort o? vinaigrette.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the garlic, raisins, and vinegar in a large bowl and let sit ?or 1 hour. Grate the beets on the large holes o? a box grater or cut into ?ine ?ulienne. Yes, your hands will get stained, but the color ?ades quic?ly. Remove the garlic ?rom the raisins and discard. Add the beets, lemon ?uice, most o? the ?arsley and mint (save the rest ?or ?inishing), and chile ?la?es. Season with 1½ teas?oons salt and lots o? blac? ?e??er and toss. Let it sit ?or about 5 minutes and then taste—the slaw should be tart, s?icy, ?e??ery, and sweet. Ad?ust the seasoning, i? necessary, then add ¼ cu? olive oil. ?oss and taste again. ?o serve, s?read a layer o? ?istachio butter onto each ?late and to? with the slaw. Finish with the reserved ?resh herbs and a dri??le o? olive oil.

Step 2

Pistachio Butter ?his is a true nut butter—there’s no dairy involved. When I wor?ed at Lu?a in New Yor? City, we had a beet and ?istachio butter salad that was ?amous —they could not ta?e it o?? the menu ?or ?ear o? riots. I’ve created my own version o? that butter, and it’s ama?ingly versatile. ?he ?lavor is su?er rich as is, but it’s also really tasty with a squee?e o? lime or lemon to cut through that richness. » Makes 1 cup 1 cup (about 5 ounces) pistachios, ?ight?? toasted ⅓ cup water 1 tab?espoon red wine vinegar 1 teaspoon kosher sa?t 3 tab?espoons e?tra-virgin o?ive oi? Process the ?istachios in a ?ood ?rocessor to get them as ?ine as ?ossible. With the motor running, ?our in the water, vinegar, and salt and ?rocess until smooth, scra?ing down the sides as needed. Again with the motor running, dri??le in the olive oil. ?aste and ad?ust with more salt or vinegar. Store in the ?ridge ?or u? to 10 days. MORE WAYS: → Pi?e or s?read onto celery stic?s ?or an a??eti?er. → Smear on a ?late and to? with roasted root vegetables. → Dri??le over lamb meatballs, served on basmati rice.