Beet Slaw

Name: Beet Slaw
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1/4 cup red wine vinegar; 2 tablespoons honey; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 1/4 cup olive oil; 4 cups beets, boiled until tender, through a rouet, and pressed in paper towels; 2 cups jicama, peeled and cut into sticks; 3 cups fennel, cored, halved, and sliced with mandoline; 1/4 cup grated onion; 1 Asian pear, halved, cored, and sliced with a mandoline; 2 tablespoons lemon juice; 6 ounces goat cheese, crumbled

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Level: Easy
Total: 1 hr 20 min

Prep: 35 min
Cook: 45 min

Yield: 6 to 8 servings

Level: Easy
Total: 1 hr 20 min

Prep: 35 min
Cook: 45 min

Yield: 6 to 8 servings

Ingredients

1/4 cup red wine vinegar

2 tablespoons honey

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 cup olive oil

4 cups beets, boiled until tender, through a rouet, and pressed in paper towels

2 cups jicama, peeled and cut into sticks

3 cups fennel, cored, halved, and sliced with mandoline

1/4 cup grated onion

1 Asian pear, halved, cored, and sliced with a mandoline

2 tablespoons lemon juice

6 ounces goat cheese, crumbled

Directions

In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

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Show: Good Eats

Episode: Salad Daze II: The Long Arm of the Slaw

Categories:

BBQ & Picnic Side Dish Recipes

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