Carrot and beet salad with toasted pistachios

Serves 3-4

• 1 lb. carrots, peeled and julienne sliced

• 1 lb. medium beets, peeled and julienne sliced

• 1 large garlic clove, minced or pressed

• 1/2 cup raisins, golden raisins or currants

• 1/2 cup parsley, chopped 

• 1/4 cup mint leaves, thinly sliced, optional

• 1/4 cup olive oil

• 2 tbs. apple cider vinegar

• 2 tbs. lemon juice

• 1/2 tsp. red pepper flakes

• kosher salt, and black pepper to taste

• 3/4 cup raw, shelled pistachios, unsalted  

Heat a cast iron pan over medium heat and toast pistachios for 6-8 minutes stirring occasionally until golden brown.  Let cool and coarsely chop.  

Whisk together the oil, vinegar, lemon juice, red pepper flakes and garlic, let sit a few minutes. 

Combine all the other ingredients and toss with the dressing. Season with salt and pepper to taste. 

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