Beet Slaw

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


  1. 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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