Here is a bright spring side dish, perfect with baked ham, lamb, pork or chicken. Shave beets and carrots paper thin on a mandolin or with a vegetable peeler and toss with fresh mint, pistachios, lemon and olive oil.
Ingredients
1/2 cup roasted, salted pistachios, chopped
3/4 cup golden raisins
1 pound carrots, peeled and shaved thin on a mandolin
2 medium beets, peeled and shaved paper thin on a mandolin
1/2 cup mint, chopped
1 clove garlic, minced
1/4 cup white wine vinegar
Juice and zest of 1 lemon
1/4 teaspoon red pepper flakes, minced
2 tablespoons local honey
1/2 cup extra virgin olive oil
sea salt & sracked pepper to taste
1/2 cup crumbled feta cheese (such as Noble Springs)
Preparation
1
Combine raisins, carrots, beets, mint, and pistachios in a bowl. Toss together.
In a separate bowl add garlic, white wine vinegar, lemon juice, lemon zest, red pepper, honey, and olive oil. Whisk well. Pour over salad. Season with salt and pepper. Mix well.
