1. Preheat oven to 180°C. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
2. Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
3. Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
Recipe by Bon Appetit
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