Beet Slaw
- 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.
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