Beet & Carrot Salad with Golden Raisins & Pistachios
Recipe type: Salad, Side, Lunch, Dinner
Cuisine: Vegetarian, Vegan, American
Prep time: 
Total time: 
Serves: 6
This salad has an amazingly addictive variety of flavors and textures.
  • ¾ c. Golden Raisins
  • ½ tsp. Fennel Seeds, crushed
  • ½ tsp. Red Pepper Flakes
  • zest of 1 Orange
  • ¼ c. White Wine Vinegar
  • 5 small or 3 medium Red Beets, peeled and julienned
  • 6 medium Carrots, peeled and julienned
  • 2 bunches Scallions, white and light green parts thinly sliced on a diagonal
  • ½ c. Fresh Mint Leaves
  • ¾ c. Roasted Shelled Pistachios
  • Salt & Black Pepper
  • ⅓ c. Extra Virgin Olive Oil
  1. Combine raisins, fennel, red pepper flakes, orange zest, and vinegar in a small bowl. Allow the raisins to soak and plump while you julienne the beets and carrots and prepare the rest of the ingredients.
  2. Combine beets, carrots, scallions, mint, and the raisin mixture in a large bowl. Season with salt and pepper and gently toss. Add oil and gently toss once more. The salad keeps well for a day or 2.
Recipe by strawberryplum at