Beet Slaw
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Beet Slaw
Yield: 6 servings
- VINAIGRETTE:
- ¼
- 2
-
½
teaspoon freshly-ground black pepper
- ¼
- ¼
- VEGETABLES:
-
4
cups beets boiled until tender, through a rouet, and pressed in paper
-
2
cups jicama peeled, and cut into sticks
-
3
cups fennel cored, halved, and sliced with mandoline
- ¼
-
1
Asian pear halved, cored, and sliced with a mandoline
- 6
- 2
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.
This recipe yields 6 to 8 servings.
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