Tossed Beet Salad

Name: Tossed Beet Salad
Prep time: 10 min
Total time: 20 min
Yield: 6
Ingredients: ¼ cup Red Wine Vinegar (1/4 cup red wine vinegar); 2 tbsp Lemon Juice (2 tablespoons fresh-squeezed lemon juice); 2 tbsp Honey (2 tablespoons honey); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ¼ tsp Kosher Salt (1/4 teaspoon kosher salt); ¼ cup Olive Oil (1/4 cup olive oil); 1 piece Red Onion (1 small red onion, thinly sliced); 1 piece Fennel Seed (1 large head fennel, halved, cored, and sliced wafer-thin); 1 piece Asian Pear (1 Asian pear, halved, cored, and sliced wafer-thin); 1 piece Jicama (1 large jicama, peeled and cut into matchsticks); 2 pieces Beet (2 large beets, cooked, peeled, and cut into matchsticks); 6 oz Goat Cheese (6 ounces goat cheese, crumbled)

Tossed Beet Salad - Sides & Salads

20 min

Servings6

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Dairy Free
Pescatarian
Egg Free

Steps

1Whisk the red wine vinegar, honey, black pepper, and salt together in a large bowl. Keep whisking and slowly drizzle in the oil so that the mixture emulsifiesThe mixture will lighten in color and thicken slightly..
2Add the red onion and fennel to the bowl and toss to combine.
3Add the pear and jicama, toss to coat, and set aside for 10 minutes.
4Finally, add the beets and goat cheese and gently toss before serving.

Nutrition

Calories: 287kcal
Protein: 8g
Carbs: 25g
Fat: 18g
Fiber: 8g
Sugar: 13g

Estimated from the ingredient list.

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Questions

How long does tossed beet salad take to make?

About 20 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 6 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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