Orange, Carrot, and Beet Slaw

This salad is so much more than a side dish. With fresh, vibrant flavours, it is sure to brighten up any winter lunch or dinner. To make it a complete meal, try topping with baked salmon fillets.

2 garlic cloves, smashed
1/2 cup (125 mL) golden raisins or currants
1/4 cup (60 mL) white wine vinegar
1/2 cup (125 mL) shelled raw pistachios
2 oranges, peeled and cut into thin rounds or segments
6 medium carrots, peeled and cut into matchsticks
1 medium yellow beet, peeled and cut into matchsticks
1 medium red beet, peeled and cut into matchsticks
1/3 cup (80 mL) fresh flat-leaf parsley leaves
1/4 cup (60 mL) fresh mint leaves
2 Tbsp (30 mL) orange juice
1 Tbsp (15 mL) lemon juice
1/4 tsp (1 mL) red pepper flakes
1/4 tsp (1 mL) salt
Freshly ground black pepper
1/4 cup (60 mL) extra-virgin olive oil

In large bowl, stir together garlic, raisins, and vinegar. Set aside for 1 hour.

Preheat oven to 350 F (180 C).

Spread out pistachios onto rimmed baking sheet and bake, stirring occasionally, until lightly browned and fragrant, about 6 minutes. Let cool completely before chopping coarsely.

When ready to serve, remove garlic from vinegar mixture and add to the bowl oranges, carrots, yellow and red beets, parsley, mint, orange juice, lemon juice, red pepper flakes, salt, and a few grinds of pepper. Toss until everything is well combined. Drizzle oil over salad and gently toss again until evenly coated. Divide among serving plates or serve family style from large platter.

Serves 6.

Each serving contains: 244 calories; 4 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 29 g total carbohydrates (18 g sugars, 5 g fibre); 166 mg sodium

source: "Sweet & Juicy", alive #375, January 2014