Print
Total:
1 hr 20 min
Prep:
35 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Easy

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Beet and Carrot Slaw

Recipe courtesy of Young Sun Huh

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Red Cabbage Slaw

Recipe courtesy of Bobby Flay

Marinated Slaw

Recipe courtesy of Alton Brown

Carrot Slaw

Recipe courtesy of Alton Brown

Broccoli and Celery Slaw

Recipe courtesy of Ingrid Hoffmann

Gourmet Cole Slaw

Stamey's Barbecue Slaw

Recipe courtesy of Stamey's Barbecue

On TV

So Much Pretty Food Here