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Course: Sides & Salads
Keyword: Healthy, Salads, Sides, Vegetables, Vegetarian

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.
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Vinaigrette

  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice

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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