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
1largehead fennel, halved, cored, and sliced wafer-thin
1Asian pear, halved, cored, and sliced wafer-thin
1largejicama, peeled and cut into matchsticks
2largebeets, cooked, peeled, and cut into matchsticks
6ouncesgoat cheese, crumbled
ACTIVE TIME: 10 minutesminutes
TOTAL TIME: 20 minutesminutes
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.