ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 6 to 8 servings
- 1 3/4 pounds (about 6 medium) beets, scrubbed
- 2 large shallots, peeled
- 2 sprigs fresh rosemary
- 2 teaspoons plus 1/4 cup olive oil, divided
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 medium onion, grated
- 1 large jicama, peeled and thinly sliced
- 1 large head fennel, halved and thinly sliced
- 1 medium Asian pear, havled, cored, and thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 6 ounces goat cheese
Heat oven to 400ºF.
In a large (24-inch) piece of heavy-duty aluminum foil, place the beets, shallots, rosemary, and 2 teaspoons olive oil, seal to form a pouch, and shake carefully to combine ingredients. Roast in oven for 40 to 50 minutes or until fork tender.
Remove the pouch from the oven. Transfer the beets to a half-sheet pan and place in the refrigerator to cool completely.
In a small bowl, combine the red wine vinegar, honey, black pepper, and salt. Whisking constantly, slowly add the remaining 1/4 cup olive oil until the mixture is emulsified. Set aside.
Place the onion, jicama, fennel, and pear in a large mixing bowl. Add the lemon juice and toss to combine.
Once the beets are completely cooled, peel and slice on a mandoline, creating long strips. Transfer the beets to several layers of paper towels and gently press to thoroughly dry. Add the beets and dressing to the other vegetables and toss to combine. Top with the goat cheese and serve immediately.