Carrot and Beet Slaw with Pistachios and Raisins

• 2 garlic cloves, crushed
• ¾ cup golden raisins
• ¼ cup white wine vinegar
• 6 medium carrots, peeled, julienned
• 2 medium beets, peeled, julienned
• ½ cup (packed) fresh flat-leaf parsley leaves
• ¼ cup (packed) fresh mint leaves
• 3 Tbsp. fresh lemon juice
• ½ tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• ⅓ cup extra-virgin olive oil
• ¾ cup unsalted, shelled raw pistachios

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.