beet slaw

Beet Slaw with Pistachios and Raisins


Share this Post

Shop Ingredients

How this works

beet slaw

Beet Slaw with Pistachios and Raisins

The pistachio butter underneath the slaw is like an Asian peanut sauce, bringing a much fuller nut flavor than the pistachios could offer alone. As you eat the dish, the juices from the slaw dissolve into the pistachio butter and make a crazy good sort of vinaigrette.
Course: Dinner
Keyword: beet slaw, beets, pistachios, raisins
Servings: 4
Author: Joshua McFadden


  • 2 garlic cloves, smashed and peeled
  • 1/2 cup golden raisins
  • 2 tablespoons white wine vinegar
  • 1 1/4 pounds beets, peeled; use a mix of colors if you can
  • 2 tablespoons fresh lemon juice
  • 1/2 cup lightly packed flat-leaf parsley leaves
  • 1/2 cup lightly packed mint leaves
  • 1/2 teaspoon dried chile flakes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil

Pistachio Butter

  • 1 cup (about 5 ounces) pistachios, lightly toasted
  • 1/3 cup water
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 3 tablespoon extra-virgin olive oil


  • Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.
  • Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.
  • Remove the garlic from the raisins and discard. Add the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chile flakes. Season with 1 1/2 teaspoons salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add 1/4 cup olive oil. Toss and taste again.
  • To make pistachio butter: Process the pistachios in a food processor to get them as fine as possible. With the motor running, pour in the water, vinegar, and salt and process until smooth, scraping down the sides as needed.
  • Again with the motor running, drizzle in the olive oil. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.
  • To serve, spread a layer of pistachio butter onto each plate and top with the slaw. Finish with the reserved fresh herbs and a drizzle of olive oil.


This recipe is excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post


Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine


Leave a Reply