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Beet Slaw




Source of Recipe


Alton Brown


Recipe Introduction


I am not a beet fan, but those who are LOVED this stuff. I used a regular red beet and a gold one, and that looked pretty. This will become a regular salad at our house, I think! Interesting combination, very 'gourmet', but also easy. Mr. Kim didn't think that the goat cheese really added anything to the dish, so I will probably leave it out next time. Also, once I had boiled the beets, they would not go through my rouet, so I just julienned them.


Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21576,00.html

List of Ingredients




Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
6 ounces goat cheese, crumbled
2 tablespoons lemon juice
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



Recipe



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.