Beet slaw with pistachios and raisins from Six Seasons: A New Way with Vegetables (page 133) by Joshua McFadden and Martha Holmberg

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Ingredients

mint
parsley
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

megann_b5gxnm on June 21, 2026

Served this with lentils and quinoa to make a full meal. Not a fan of parsley, would try it with cilantro next time. As another person suggested I used the food processor to rough chop the beets for less mess.
kfreytag on June 10, 2026

I would make and eat this again, but it wasn’t overly remarkable. The pistachio butter was a nice touch, as were the golden raisins.
jhavens on April 23, 2026

This was really delicious even with late winter beets. Will definitely make it again.
sallyhayden_a78i06 on April 05, 2026

I wish I had taken a photo, this is so so delicious. Don’t skip a thing, and it’s fully worth the effort. A good way to impress folks if you are to bring a dish.
Frenchfoodie on March 21, 2026

This was just excellent, fresh and crunchy with a zing from the vinegar. The pistachio butter added savoury umami, elevating the whole dish.
emfass on January 15, 2026

I have yet to cook this myself, but my brother-in-law made it for dinner when I was in town visiting, and it was STUNNING.
Cgaskins on July 24, 2025

Made with golden beets and regular raisins as that was what was available. Definitely good, but I'm not sure what main dish to pair with. Don't skip the pistachio butter! It definitely elevated it.
michalow on June 21, 2025

Lives up to the hype! I used mostly beets, but mixed in a few other roots. Cilantro would also be good here. Agree with dinnermints that you can dramatically reduce the olive oil without missing it; 1-2 Tbs is about right
ellwell on June 20, 2025

This was a hit! The pistachio butter is a nut butter and not a compound butter. The flavors were amazing and got rave reviews from my dinner guests.
prkrgrant on December 13, 2024

Instant Classic. I make this every summer - it's converted beet haters/skeptics and is a constant request for picnics and outdoor dinner parties. I shred the beats in my food processor to save time and this really is a recipe that benefits hugely from fresh farmer's market early season beets. It's still good with supermarket beets but really next level with smaller early season local beets.
kaityblueeyes on June 22, 2022

This was a win! Really delicious and fresh. Quite a nice appetizer or snack following dinner. Will make again!
dinnermints on May 09, 2022

Just excellent. I made a double recipe and so julienned a good amount of beets - great texture, but would try grating next time to save time. A single recipe probably just uses 1/2 recipe of the pistachio butter, if that. Also…I totally forgot the olive oil. According to the recipe, I should have added 1/2 cup, and that would have been way too much oil. I might’ve added 2T, but since nobody missed it (the pistachio butter is rich), one might’ve been fine too! Rave reviews, definite repeat I brought it to a dinner party, and the host later texted me that she’d just finished the leftovers and was very bummed it was gone.
Bloomie on June 28, 2021

I also found this quite good! Used yellow, chiogga and red beets. The salad is beautiful and delicious with fresh mint and parsley from my garden. This recipe is a keeper. the pistachio butter is easy to make. Love it!
nicolepellegrini on May 29, 2021

Delicious! I've been waiting to try this since I could get tender Spring beets. It wasn't as pretty as it could be since I couldn't get mixed color beets but the mint, pistachios and raisins all worked together well. Just watch the spiciness of how much pepper you use.
Lsblackburn1 on June 02, 2019

This has all the tastes - sweet, acid, nutty, spicy... very nice! I grated my beets, so the appearance wasn’t as nice, but still happy with the outcome.
Lepa on February 25, 2018

Wow, this salad is brilliant. My family, which is full of beet skeptics, wolfed this down and kept talking about how good it was with each bite. My eight year old wrote a note in the book reminding me to make it again because he loved it so. This is the first time he has eaten beets willingly. Drop everything and make this salad. It really is that good!
SheilaS on February 23, 2018

One of my favorite recipes from this book. Since the beets are served raw, it would be best to avoid large, older beets and save this for the young, springtime beets.