Tossed Beet Salad
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 6 servings
Those who claim to hate beets have never had them in this slaw: A beautifully balanced salad of sweet Asian pear, crunchy jicama, tangy goat cheese, and a simple vinaigrette. As much as I love beets, there's no way I'd make this salad without a fixed-blade slicer or mandoline. I start by thinly slicing the onion, fennel, and pear, then I add the mandonline's matchstick blade and slice the jicama followed by the roasted beets. To oven-steam the beets, wrap them in a pouch of heavy-duty aluminum foil and bake in a 400°F oven until tender, about 40 minutes. This recipe originally appeared in EveryDayCook. Photo by Lynne Calamia
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Vinaigrette
- 1/4 cup red wine vinegar
- 2 tablespoons fresh-squeezed lemon juice
- 2 tablespoons honey
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
Salad
- 1 small red onion, thinly sliced
- 1 large head fennel, halved, cored, and sliced wafer-thin
- 1 Asian pear, halved, cored, and sliced wafer-thin
- 1 large jicama, peeled and cut into matchsticks
- 2 large beets, cooked, peeled, and cut into matchsticks
- 6 ounces goat cheese, crumbled
Specialized Hardware
Mandoline
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 6 servings
Procedure
Whisk the red wine vinegar, honey, black pepper, and salt together in a large bowl. Keep whisking and slowly drizzle in the oil so that the mixture emulsifiesThe mixture will lighten in color and thicken slightly.. - Add the red onion and fennel to the bowl and toss to combine.
- Add the pear and jicama, toss to coat, and set aside for 10 minutes.
- Finally, add the beets and goat cheese and gently toss before serving.
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