Carrot and Beet Slaw with Pistachios and Raisins

INGREDIENTS

• 1/3 cup extra-virgin olive oil
• 1/2 cup (packed) fresh flat-leaf parsley leaves
• 1/2 teaspoon crushed red pepper flakes
• 6 medium carrots (about 1 pound), peeled, julienned
• 3/4 cup golden raisins
• Kosher salt, freshly ground pepper
• 2 medium beets (any color; about 1 pound), peeled, julienned
• 2 garlic cloves, crushed
• 3 tablespoons fresh lemon juice
• 1/4 cup white wine vinegar
• 3/4 cup unsalted, shelled raw pistachios
• 1/4 cup (packed) fresh mint leaves