4medium carrots, peeled and coarsely shredded or julienned (10 ounces)
2small red and/or golden beets, peeled and coarsely shredded or julienned (12 ounces)
1/2cupgolden raisins
1/2cupunsalted pistachios, toasted and coarsely chopped (see Tip)
1/3cuppacked fresh parsley, chopped
2scallionsfinely chopped
1/4cuppacked fresh mint, chopped
1/2tspred pepper flakes
1/2tspcoarse salt
1/4cupWHOLE30 Elderberry Vinaigrette
Instructions
IN a large bowl, combine carrots, beets, raisins, pistachios, parsley, scallions, mint, red pepper flakes, salt, and pistachios. Drizzle with the vinaigrette; toss to coat.
Tip: To toast pistachios, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until nuts are lightly toasted.