Beet Slaw
Recipe By :Alton Brown
Serving Size : 6
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 a mandoline
1/4 cup grated onion
1 Asian pear -- halved, cored, and sliced with a mandoline
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.
Recipe By :Alton Brown
Serving Size : 6
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 a mandoline
1/4 cup grated onion
1 Asian pear -- halved, cored, and sliced with a mandoline
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.