I like lettuce-based salads as much as the next person, but I get bored with them pretty fast. Plus, they don't keep - you either eat it the night it's made, or it pretty much has to go in the trash. That's why I'm a huge fan of salads made with sturdier veggies -- kale, carrots, fennel, raddichio, and others. Although they sometimes require a bit more up-front work in terms of slicing, shredding, and peeling, a big batch will have me covered for dinner plus a few lunches. This particular slaw is full of beets and carrots, and I was a huge fan -- even my beet-skeptical boyfriend liked it! I love the way the shredded beets dye everything a hot pink color; the juicy, plump golden raisins, and the sharp bite from a bit of minced fresh garlic. Since I was already peeling and shredding the beets, I used pre-shredded carrots from the grocery, but I think this would be even better with freshly grated carrots if you have the time. Overall, this slaw is colorful, fun, and flavorful - a real winner!
Carrot-Beet Slaw with Golden Raisins (adapted from Bon Appetit)
3/4 cup golden raisins
1/4 cup cider vinegar
1 garlic clove, minced
1 pound beets (about 3 small), peeled and grated
10 ounce bag shredded carrots (or 1 pound carrots, peeled and grated)
1/2 cup minced fresh parsley
1/4 minced fresh mint
1/2 tsp crushed red pepper flakes
Salt and pepper
1/3 cup olive oil
1. Combine the raisins, vinegar, and garlic in a bowl, and stir to combine. Let sit for 30-60 minutes.
2. Combine the beets, carrots, parsley, mint, and crushed red pepper flakes in a serving bowl. Add the raisin-vinegar mixture. Toss to combine. Season with salt and pepper, and toss again.
3. Add about two-thirds of the olive oil and toss to combine. Taste, and add more salt, pepper, and/or oil as needed.