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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